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Cited article:
J.L. Berdagué , R. Grappin , B. Chaillet , J.F. Clément , G. Duboz , P. Pidoux
Lait, 70 2 (1990) 133-145
This article has been cited by the following article(s):
5 articles
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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
Food Authenticity and Traceability
L. Pillonel and J.O. Bosset Food Authenticity and Traceability 554 (2003) https://doi.org/10.1533/9781855737181.3.554
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
Description of the Flavour of Comté Cheese
F Bérodier, C Stèvenot and P Schlich LWT - Food Science and Technology 30 (3) 298 (1997) https://doi.org/10.1006/fstl.1996.0180