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Journal: Foods, 2020
Volume: 9
Number: 16

Article: Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk
Authors: by Michele Faccia, Giuseppe Gambacorta, Giovanni Martemucci, Graziana Difonzo and Angela Gabriella D’Alessandro
Link: https://www.mdpi.com/2304-8158/9/1/16

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