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Cited article:

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The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening

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Spatial characterisation of eye-growing kinetics in semi-hard cheeses with propionic acid fermentation

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Microstructural Changes in Fat During the Ripening of Iranian Ultrafiltered Feta Cheese

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Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies

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Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria

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