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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Free fatty acids and oxidative changes of a raw goat milk cheese through maturation

Francisco J Delgado1, José González-Crespo, Ramón Cava

  • 1Instituto Tecnológico Agroalimentario (INTAEX) (Technological Agri-food Institute), Carretera San Vicente s/n, 06071, Badajoz, Spain.

Journal of Food Science
|March 16, 2012
PubMed

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