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DOI: 10.1002/food.19820261002
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Regression analysis applied to evaluation of aroma and flavour of Bulgarian sour milk

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Relationships between micro-organisms and formation of aroma compounds in fermented dairy products

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Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 198 (4) 267 (1994)
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Role of milk protein–based products in some quality attributes of goat milk yogurt

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