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This article has been cited by the following article(s):

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DOI: 10.1016/j.idairyj.2008.03.012
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Proteolysis in Mozzarella Cheeses Manufactured by Different Industrial Processes

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Journal of Dairy Science 90 (5) 2103 (2007)
DOI: 10.3168/jds.2006-795
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Journal of Food Engineering 130 36 (2014)
DOI: 10.1016/j.jfoodeng.2014.01.017
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Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese

A. Santillo, M. Caroprese, D. Ruggieri, et al.
Journal of Dairy Science 95 (8) 4203 (2012)
DOI: 10.3168/jds.2011-4777
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Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage

Lucía Fuentes, Javier Mateo, Emiliano J. Quinto and Irma Caro
Journal of Dairy Science 98 (5) 2833 (2015)
DOI: 10.3168/jds.2014-8152
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Timothy P. Guinee and Patrick F. Fox
Cheese 317 (2017)
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David W. Everett and Mark A.E. Auty
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DOI: 10.1016/B978-0-12-417012-4.00021-1
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Heated or raw Blue cheeses: what are the drivers influencing consumer preferences?

Cécile Bord, Delphine Guerinon and Annick Lebecque
International Journal of Food Science & Technology (2017)
DOI: 10.1111/ijfs.13466
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