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NTIS 바로가기한국콘텐츠학회논문지 = The Journal of the Korea Contents Association, v.19 no.4, 2019년, pp.675 - 681
The objectives of this review are to be aware of the differences between the smear-ripened and mold-ripened cheeses and to compare the sensory attributes of smear-ripened and blue-vein cheeses. Sensory attributes of cheese occupy a prominent place for the desirable overall quality of smear-ripened a...
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