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This article has been cited by the following article(s):
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Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety
Bernardo Prieto, Inmaculada Franco, Josefa González Prieto, Ana Bernardo and Javier Carballo International Journal of Food Science and Technology 37(6) 661 (2002) https://doi.org/10.1046/j.1365-2621.2002.00596.x