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Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses

Isabelle Verdier-Metz, Jean-Baptiste Coulon, Philippe Pradel, Christine Viallon, Hélène Albouy and Jean-Louis Berdagué

Lait, 80 3 (2000) 361-370

DOI: https://doi.org/10.1051/lait:2000131

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