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The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese |
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| Affiliation: | 1. Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil;2. ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP, POB 6154, Campinas, SP 13083-970, Brazil |
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