Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening.

Asian-Australas J Anim Sci · 2013 · PMC4092891 · PMID 25049768

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a definite trendno p-value reported

(2001) reported that the a* value did not show a definite trend, while the L* value decreased and the b* value increased during ripening.

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