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      Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk

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      International Dairy Journal
      Elsevier BV

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          Journal
          International Dairy Journal
          International Dairy Journal
          Elsevier BV
          09586946
          January 2001
          January 2001
          : 11
          : 11-12
          : 927-934
          Article
          10.1016/S0958-6946(01)00141-8
          f04f7d89-5195-4660-8a58-21b3ddee38ea
          © 2001

          https://www.elsevier.com/tdm/userlicense/1.0/

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