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Elsevier

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Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 2 Compositional, physicochemical, microbiological and organoleptic properties of cheese

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Physical and chemical characteristics of yoghurt produced from whole milk with different levels of somatic cell counts

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Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 1. Physicochemical, microbiological and physical stability properties of concentrates

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