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This article has been cited by the following article(s):
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High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese
SENSORY CHARACTERISTICS OF EWE MILK CHEESE MADE WITH THREE TYPES OF COAGULANT: CALF RENNET, POWDERED VEGETABLE COAGULANT AND CRUDE AQUEOUS EXTRACT FROM CYNARA CARDUNCULUS
Swiss‐type and Swiss–Cheddar hybrid‐type cheeses: effects of manufacture on sensory character and relationships between the sensory attributes and volatile compounds and gross compositional constituents
