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Impact of High Hydrostatic Pressure and Heat Treatments on Milk Gel Properties: A Comparative Rheological Study

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International Journal of Food Properties 15 (3) 613 (2012)
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Unveiling Staphylococcus aureus enterotoxin production in dairy products: a review of recent advances to face new challenges

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Dairy Science & Technology 91 (2) 127 (2011)
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Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: Composition and biochemical properties

International Journal of Dairy Technology 60 (4) 253 (2007)
DOI: 10.1111/j.1471-0307.2007.00344.x
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Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses

C. Vernozy-Rozand, C. Mazuy-Cruchaudet, C. Bavai, et al.
International Journal of Food Microbiology 105 (1) 83 (2005)
DOI: 10.1016/j.ijfoodmicro.2005.05.005
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