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Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

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A survey on the microbiological quality of a semi-soft on-farm manufactured goat cheese

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Biochemical and Microbiological Characteristics of Artisanal Hard Goat's Cheese

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Microbiological study of white-brined cheese made from raw goat milk

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Microbiological changes in a soft raw goat's milk cheese during ripening

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Non-Bovine Milk and Milk Products

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Effect of High Pressure Homogenization on Microbial and Chemico-Physical Characteristics of Goat Cheeses

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Changes in the Microflora of Valdeteja Raw Goat's Milk Cheese throughout Manufacturing and Ripening

Carlos Alonso-Calleja, Javier Carballo, Rosa Capita, Ana Bernardo and Marı́a Luisa Garcı́a-López
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