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Academic Press

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Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

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Journal of the Science of Food and Agriculture, Vol. 91, Iss. 8, 2011-06 ,pp. : 1416-1423

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Texture and Microstructure of Block Type Processed Cheese with Formulated Emulsifying Salt Mixtures

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Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels

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Characterization of Clostridium spp. Isolated from Spoiled Processed Cheese Products

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