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Microbiological and physicochemical characteristics of Cameros cheese

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Content and distribution oftrans-18:1 acids in ruminant milk and meat fats. Their importance in european diets and their effect on human milk

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Journal of the American Oil Chemists’ Society 72 (3) 259 (1995)
DOI: 10.1007/BF02541081
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The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

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Local honey goat milk yoghurt production. Process and quality control

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