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Y. Demarigny, C. Sabatier, N. Laurent, S. Prestoz, V. Rigobello and M. J. Blachier, “Microbial Diversity in Natural Whey Starters Used to Make Traditional Rocamadour Goat Cheese and Possible Relationships with Its Bitterness,” Italian Journal of Food Science, Vol. 3, No. 18, 2006, pp. 251-266.

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