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Elsevier

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Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening

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Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

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Study of Enterobacteriaceae during the manufacture and ripening of San Simon cheese

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Dry sausages ripening: influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics

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