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Characterization of the headspace volatile compounds from goat Camembert cheese was presented.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::26bfd5a4c84adc5c955bbf991e6b6d32
https://www.bib.irb.hr/1097341
https://www.bib.irb.hr/1097341
