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This article has been cited by the following article(s):

Cheese and Microbes

Eric Beuvier and Gabriel Duboz
Cheese and Microbes 133 (2014)
DOI: 10.1128/9781555818593.ch6
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Bitterness in processed cheese caused by an overdose of a specific emulsifying agent?

Helmut K. Mayer
International Dairy Journal 11 (4-7) 533 (2001)
DOI: 10.1016/S0958-6946(01)00068-1
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General Aspects

E. Beuvier and S. Buchin
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 319 (2004)
DOI: 10.1016/S1874-558X(04)80072-1
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Producing specific milks for speciality cheeses

Giuseppe Bertoni, Luigi Calamari and Maria Grazia Maianti
Proceedings of the Nutrition Society 60 (2) 231 (2001)
DOI: 10.1079/PNS200080
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