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Scanning electron microscopic study of the structure of Emmental cheese during manufacture
Etude de la structure de l'Emmental au cours de la fabrication, par la technique de microscopie électronique à balayage

M. Rousseau, C. Le Gallo

Lait, 70 1 (1990) 55-66

Accepted: 1989-11-09

DOI: https://doi.org/10.1051/lait:199016

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