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Contribution of several cheese-ripening microbial associations to aroma compound production.
- Source :
- Le Lait; 2004, Vol. 84 Issue 5, p435-447, 13p
- Publication Year :
- 2004
Details
- Language :
- English
- ISSN :
- 00237302
- Volume :
- 84
- Issue :
- 5
- Database :
- Complementary Index
- Journal :
- Le Lait
- Publication Type :
- Academic Journal
- Accession number :
- 15406651