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Artículo

Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile

Etiquetas: Ácidos grasos, Bioquímica, Índice aterogénico, Perfil sensorial, Queso de cabra, Textura

Artículo

Chemical and sensory profiles of commercial goat cheeses

Etiquetas: Evaluación sensorial, Queso de cabra

Artículo

Consumer perception of goat cheese using word association technique

Etiquetas: Comportamiento del consumidor, Queso de cabra, Quesos

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Evaluation of patients with head and neck cancer by means of 99mTc - glucarate Journal of nuclear medicine technology