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Changes in biochemical and sensory parameters in industrial blue veined cheeses in different packagings

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https://hal-agroparistech.archives-ouvertes.fr/hal-01565150
Contributor : Armelle Sielinou <>
Submitted on : Wednesday, July 19, 2017 - 3:14:18 PM
Last modification on : Tuesday, March 17, 2020 - 1:59:35 AM

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  • HAL Id : hal-01565150, version 1

Citation

P. Duval, Caroline Chatelard-Chauvin, C. Gayard, E. Rifa, P. Bouchard, et al.. Changes in biochemical and sensory parameters in industrial blue veined cheeses in different packagings. International Dairy Journal, Elsevier, 2016. ⟨hal-01565150⟩

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