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Affinage et qualité du gruyère de Comté. VI. Caractéristiques sensorielles des fromages
Ripening and quality of Gruyère de Comté cheese VI. Sensory evaluation

J.L. BERDAGUE, R. GRAPPIN and G. DUBOZ

Lait, 68 2 (1988) 189-203

DOI: https://doi.org/10.1051/lait:1988213

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