Biochemistry of Cheese Ripening
Author:
Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4899-7681-9_12
Reference75 articles.
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5. Cantor MD, van den Tempel T, Hansen TK et al (2004) Blue cheese. In: Fox PF, McSweeney PLH, Cogan TM et al (eds) Cheese: Chemistry, Physics and Microbiology, Vol 2: Major Cheese Groups, 3rd edn. Elsevier Applied Science, Amsterdam, pp 175–198
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