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Cited article:

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

James A. O’Mahony, Elizabeth M. Sheehan, Conor M. Delahunty, Paul L.H. McSweeney

Lait, 86 1 (2006) 59-72

Published online: 2005-12-22

DOI: https://doi.org/10.1051/lait:2005041

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