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  1. Article

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    Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts

    The objectives of this study were to compare physicochemical, rheological and sensory characteristics of Camembert cheeses salted with 4 types of salts (refined salt, baked refined salt, sun-dried salt, and Hi...

    Hyung Churl Bae, Joong Hyeon Nam, Gereltuya Renchinkhand… in Applied Biological Chemistry (2020)

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