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Influence of milk source and ripening time on free amino acid profile of Picante cheese

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The quality of white-brined cheese from goat's milk made with different starters

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Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'-milk cheese

J. A. Centeno, A. Cepeda and J. L. Rodríguez-Otero
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Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages

G. Trigueros, M. L. Garc�a, C. Casas, J. A. Ord��ez and M. D. Selgas
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