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Mahony, J.A.O., Sheehan, E.M., Delahunty, C.M. and McSweeney, P.L.H. (2006) Lipolysis and Sensory Characteristics of Cheddar Cheeses Ripened Using Different Temperature-Time Treatments. Le Lait, 86, 59-72.
http://dx.doi.org/10.1051/lait:2005041

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