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Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet

Crossref DOI link: https://doi.org/10.1007/s13197-020-04643-8

Published Online: 2020-07-17

Published Print: 2021-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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