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10.1016/J.JFCA.2021.104002

Investigation of weight loss in mozzarella cheese using NIR predicted chemical composition and multivariate analysis


10.3168/jds.2019-17155

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese.


10.1007/s11694-019-00219-z

Assessing Serra da Estrela PDO cheeses’ origin-production date using fatty acids profiles



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