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Journal: Dairy, 2023
Volume: 4
Number: 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: by Isabel Diezhandino, Domingo Fernández, Daniel Abarquero, Bernardo Prieto, Erica Renes, José María Fresno and María Eugenia Tornadijo
Link: https://www.mdpi.com/2624-862X/4/1/16

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