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Biochemical Taste Parameters of Milk from Machine Milking Cows in Late Lactation Period

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Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese

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DOI: 10.1016/j.foodchem.2008.07.104
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Composition of goat and sheep milk products: An update

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Effects of cheese size on composition and proteolysis in goat’s milk cheese

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Milk Components from Machine Milking Cows in Winter and Spring Periods

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Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone

R. Karoui, E. Dufour, R. Schoonheydt and J. De Baerdemaeker
Food Chemistry 100 (2) 632 (2007)
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Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation

M Pavia, A.J Trujillo, E Sendra, B Guamis and V Ferragut
International Dairy Journal 10 (8) 563 (2000)
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Microstructure of Dairy Products

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Microstructure of Dairy Products 145 (2018)
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