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Journal: DairyVolume: 4Number: 16
Article: Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk
  • Authors:
  • Isabel Diezhandino,
  • Domingo Fernández and
  • Daniel Abarquero
  • et al.
Link: https://www.mdpi.com/2624-862X/4/1/16

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