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Journal: Fermentation, 2022
Volume: 8
Number: 20

Article: Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk
Authors: by Eleni C. Pappa, Thomas G. Bontinis, John Samelis and Kyriaki Sotirakoglou
Link: https://www.mdpi.com/2311-5637/8/1/20

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