Articles citing this article

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Cited article:

Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies

Eliot Patrick Botosoa and Romdhane Karoui
Food and Bioprocess Technology 6 (9) 2365 (2013)
https://doi.org/10.1007/s11947-012-0875-9

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

Romain Richoux, Marie-Bernadette Maillard, Jean-René Kerjean, Sylvie Lortal and Anne Thierry
International Dairy Journal 18 (12) 1140 (2008)
https://doi.org/10.1016/j.idairyj.2008.05.011

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

S. Buchin, V. Delague, G. Duboz, et al.
Journal of Dairy Science 81 (12) 3097 (1998)
https://doi.org/10.3168/jds.S0022-0302(98)75874-6