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Journal: Foods, 2019
Volume: 8
Number: 509
Article:
Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk
Authors:
by
Citlalli Celeste González Ariceaga, Muhammad Inam Afzal, Muhammad Umer, Shabbar Abbas, Haroon Ahmad, Muhammad Sajjad, Fahed Parvaiz, Kaleem Imdad, Muhammad Imran, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Azmat Ullah, Arturo Hernández-Montes, Eleazar Aguirre-Mandujano, Abraham Villegas de Gante, Muriel Jacquot and Catherine Cailliez-Grimal
Link:
https://www.mdpi.com/2304-8158/8/10/509
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