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bibliographicCitation Leclercq-Perlat MN, Latrille E, Corrieu G, Spinnler HE. Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds. J Dairy Res. 2004 Aug;71(3):355–66. doi: 10.1017/s0022029904000202. PMID: 15354583.
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title Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds
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