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Blue-veined cheeses
Maria Belén López Morales
*
,
Ylva Ardö
, Françoise Berthier, Kimon-Andreas G. Karatzas, Thomas Bintsis
*
Corresponding author for this work
1
Citation (Scopus)
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Agricultural and Biological Sciences
Cheeses
100%
Blue Cheese
100%
Sheep Milk
25%
Cow Milk
25%
Dairy Sheep
25%
Cheese Ripening
25%
Milk Production
25%
Goat Milk
25%
Keyphrases
Stilton
100%
Stilton Cheese
20%
Cheese Maturation
20%
Sheep Milk
20%
Milk Sheep
20%