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Cited article:

A comparative biochemical study of two industrially produced short‐ripened cow's milk cheeses with PDO status: Rennet‐curd Tetilla cheese and acid‐curd Cebreiro cheese

Juan Antonio Centeno, Patricia Rodríguez‐Alonso, Javier Carballo and José Ignacio Garabal
International Journal of Dairy Technology 68 (2) 291 (2015)
https://doi.org/10.1111/1471-0307.12190