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Cited article:

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Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing

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Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

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Animals 12 (22) 3224 (2022)
https://doi.org/10.3390/ani12223224

Viable Coxiella burnetii in hard cheeses made with unpasteurized milk

Jesús F. Barandika, Raquel Alvarez-Alonso, Isabel Jado, Ana Hurtado and Ana L. García-Pérez
International Journal of Food Microbiology 303 42 (2019)
https://doi.org/10.1016/j.ijfoodmicro.2019.05.010

Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations

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LWT - Food Science and Technology 50 (2) 459 (2013)
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Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineering

Sirma Yegin and Peter Dekker
Dairy Science & Technology 93 (6) 565 (2013)
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Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

D Fernández, R Arenas, R Ferrazza, M Tornadijo and Jose Baro
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 397 (2012)
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