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Répartition et évolution des éléments minéraux au cours de l'affinage des fromages à pâte cuite type Beaufort
Distribution and evolution of mineral substances during ripening of cooked hard cheese of the Beaufort type

Y. LE GRAET, G. BRULE, J.-L. MAUBOIS and G. OEUVRARD

Lait, 66 4 (1986) 391-404

DOI: https://doi.org/10.1051/lait:1986425

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