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Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type

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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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Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening

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