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Casein diversity in caprine milk and its relation to technological properties: heat stability

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Goat Cheese Flavor: Sensory Evaluation of Branched-Chain Fatty Acids and Small Peptides

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Fractionation of the water-soluble extract of a cheese made from goats’ milk by filtration methods: behaviour of fat and volatile compounds

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Detection of milk protein genetic polymorphisms in order to improve dairy traits in sheep and goats: a review

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