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Affinage de fromages allégés de type Cheddar fabriqués à partir de laits enrichis en phospholipides
Ripening of low fat Cheddar cheeses made from milks enriched with phospholipids

Sophie Turcot, Daniel St-Gelais and Sylvie L. Turgeon

Lait, 82 2 (2002) 209-223

DOI: https://doi.org/10.1051/lait:2002005

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