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Effect of High-Pressure Treatment and a Bacteriocin-Producing Lactic Culture on the Odor and Aroma of Hispánico Cheese: Correlation of Volatile Compounds and Sensory Analysis

✍ Scribed by Ávila, Marta; Garde, Sonia; Fernández-García, Estrella; Medina, Margarita; Nuñez, Manuel

No coin nor oath required. For personal study only.

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