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Soft goat cheeses at different ripening stages: cheese structure, composition and non solvent water
Caractérisation du fromage de chèvre à différents stades de maturation : structure du fromage, composition et détermination de l'eau non solvante

Alice Pierre, Françoise Michel, Yvon Le Graët and Jeannine Berrier

Lait, 79 5 (1999) 489-501

Accepted: 17 May 1999

DOI: https://doi.org/10.1051/lait:1999540

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