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Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk

Author:

Rocío Alonso,Antonia Picon,Buenaventura Rodríguez,Pilar Gaya,Estrella Fernández-García,Manuel Nuñez

Publication:

International Dairy Journal

Publisher:

Elsevier

Date:

July 2011

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