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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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Agriculture & Biology
cheese ripening
18%
cheeses
68%
ewe milk
17%
goat milk
16%
manufacturing
11%
milk
19%
milk production
12%
odors
11%
protected designation of origin
100%
texture
34%