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Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition

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Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese

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Description of the Flavour of Comté Cheese

F Bérodier, C Stèvenot and P Schlich
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DOI: 10.1006/fstl.1996.0180
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