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E Sanjuán, R Millán, P Saavedra, et al.
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Influence of residual rennet and proteolysis on the exudation of whey from Feta cheese during storage

P.K. Samal, K.N. Pearce, R.J. Bennett and F.P. Dunlop
International Dairy Journal 3 (8) 729 (1993)
DOI: 10.1016/0958-6946(93)90086-F
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Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese

S. Azarnia, M.R. Ehsani and S.A. Mirhadi
International Dairy Journal 7 (6-7) 473 (1997)
DOI: 10.1016/S0958-6946(97)00034-4
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Effect of Salt and Chymosin on the Physico-Chemical Properties of Feta Cheese During Ripening

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Journal of Dairy Science 82 (6) 1061 (1999)
DOI: 10.3168/jds.S0022-0302(99)75327-0
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Cheese: Chemistry, Physics and Microbiology

M. H. Abd El-Salam, E. Alichanidis and G. K. Zerfiridis
Cheese: Chemistry, Physics and Microbiology 301 (1993)
DOI: 10.1007/978-1-4615-2648-3_11
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Cheese: Chemistry, Physics and Microbiology

M. H. Abd El-Salam, E. Alichanidis and G. K. Zerfiridis
Cheese: Chemistry, Physics and Microbiology 301 (1999)
DOI: 10.1007/978-1-4615-2800-5_11
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