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Study of the biochemical changes during ripening of Ahumado de Aliva cheese: a Spanish traditional variety

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Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)

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Biochemical changes in Picon Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening - Afuega'l Pitu, Maldeva, La Peral, tipo Urbies

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Development of mathematical model to describe the acidification occurring during the ripening of dry fermented sausage

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