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Journal of Food Protection, Vol. 60, Iss. 11, 1997-11 ,pp. : 1371-1375

International Association for Food Protection

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Volatile Flavor Compounds in Yogurt: A Review

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Critical Reviews in Food Science and Nutrition, Vol. 50, Iss. 10, 2010-11 ,pp. : 938-950

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Characteristics of Anevato Cheese made from Raw or Heat-treated Goat Milk Inoculated with a Lactic Starter

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