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Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)

✍ Scribed by J.M Fresno; M.E Tornadijo; J Carballo; J González-prieto; A Bernardo

Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 768 KB
Volume: 55
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(95)00112-3

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