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Cited article:

Changes in the Microflora of Valdeteja Raw Goat's Milk Cheese throughout Manufacturing and Ripening

Carlos Alonso-Calleja, Javier Carballo, Rosa Capita, Ana Bernardo and Marı́a Luisa Garcı́a-López
LWT - Food Science and Technology 35 (3) 222 (2002)
https://doi.org/10.1006/fstl.2001.0842

DIETARY FIBER, LIGNOCELLULOSE AND HEMICELLULOSE CONTENTS OF SELECTED FOODS DETERMINED BY MODIFIED AND UNMODIFIED VAN SOEST PROCEDURES

JUDITH A. MARLETT and SUNGSOO C. LEE
Journal of Food Science 45 (6) 1688 (1980)
https://doi.org/10.1111/j.1365-2621.1980.tb07590.x