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| Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK | | Food microbiology |
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| Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR [Erratum: 2009 Jan. 31, v. 129, issue 1, p. 106.] | | International journal of food microbiology |
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| Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese | | International journal of food microbiology |
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| Effect of high pressure treatment on starter bacteria and spoilage yeasts in fresh lactic curd cheese of bovine milk | | Innovative food science and emerging technologies |
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| Proteolytic oligopeptides as molecular markers for the presence of cows' milk in fresh cheeses derived from sheep milk | | International dairy journal |
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| Prediction of Dry Matter, Fat, pH, Vitamins, Minerals, Carotenoids, Total Antioxidant Capacity, and Color in Fresh and Freeze-Dried Cheeses by Visible-Near-Infrared Reflectance Spectroscopy | | Journal of agricultural and food chemistry |
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