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Effects of water addition on composition and fracture properties of Emmental cheese
Effets de l'addition d'eau dans la composition et les propriétés à la fracture de l'emmental

D. Jaros, W. Ginzinger, E. Tschager, H.K. Mayer and H. Rohm

Lait, 77 4 (1997) 467-477

DOI: 10.1051/lait:1997433

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