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Comparison of the final quality of a Swiss-type cheese made from raw or micro-filtered milk.
Comparaison de la qualité de fromages à pâte pressée cuite fabriqués à partir de lait cru ou microfiltré

Y. Bouton and R. Grappin

Lait, 75 1 (1995) 31-44

DOI: https://doi.org/10.1051/lait:199513

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