Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-16053-1_33
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1. Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses;Applied Sciences;2022-09-02
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