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Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times

Jose Ángel Gómez-Ruiz, Cristina Ballesteros, Miguel Ángel González Viñas, Lourdes Cabezas and Isabel Martínez-Castro

Lait, 82 5 (2002) 613-628

DOI: https://doi.org/10.1051/lait:2002037

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