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3. Bacterial and chemical change taking place during the ripening of locally produced blue veined cheese Roquefort-type;El-Gendy;Assiut University Bulletin of Science and Technology,1966
4. Manufacture of Mozarella, Muenster and cottage cheese from reconstituted non-fat milk powder;Flangan;Cultured Dairy products J.,1978
5. Ripening of blue cheese: Influence of salting rate on proteolysis;Godinho;Milchwissenschaft,1982