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Effect of the association of surface flora on the sensory properties of mould-ripened cheese
Effet de l'association de flores de surface sur les propriétés sensorielles de fromages à pâte molle et croûte fleurie.

P Molimard, Lesschaeve, S. Issanchou, M. Brousse and H.E. Spinnler

Lait, 77 1 (1997) 181-187

DOI: https://doi.org/10.1051/lait:1997112

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