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| Magnoliophyta (4) |
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| Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet | | European food research and technology |
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| Sensorial characteristics during ripening of the Murcia al Vino goat's milk cheese: the effect of the type of coagulant used and the size of the cheese | | Journal of sensory studies |
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| Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant | | Journal of the science of food and agriculture |
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| Proteolysis in goats' milk cheese made with calf rennet and plant coagulant | | International dairy journal |
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