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Fat lipolyzed with a commercial lipase for the production of blue cheese flavour

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Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference

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Penicillium abeanum lipase: Purification, characterization, and its use for docosahexaenoic acid enrichment of tuna oil

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Cheese: Chemistry, Physics and Microbiology

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Microbiology and Biochemistry of Cheese and Fermented Milk

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Developments in Dairy Chemistry—2

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