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Microbiological
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Microbiological, physico-chemical, and biochemical changes during the ripening of a camembert cheese made from pasteurized cow's milk.
Guizani, N.
Sultan Qaboos university
2000
Microbiological, physico-chemical, and biochemical changes during the ripening of a camembert cheese made from pasteurized cow's milk.
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(1)
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Microbiological
(1)
Animals
(6)
Milk
(5)
Goats
(4)
Camel milk
(3)
cows
(3)
goat breeds
(3)
environmental factors
(2)
A camembert cheese
(1)
Animal diseases
(1)
Antibiotic residues
(1)
Antibiotics
(1)
Biochemical
(1)
cows milk
(1)
Dairy bacteriology
(1)
Dairy cows
(1)
Dried sardines
(1)
Drug resistance
(1)
Electronic nose
(1)
Feedlot
(1)
fleece
(1)
fleece traits
(1)
Genetic factors
(1)
Goat production
(1)
Holstein Friesian cows
(1)
Holsteins
(1)
Honey
(1)
Hot climates
(1)
Immunopathology
(1)
Lactating dairy cows
(1)
Lactic acid bacteria
(1)
Linear discriminant--Analysis
(1)
Meat
(1)
Meat Production
(1)
Microsatellites (Genetics)
(1)
Milk contamination
(1)
Milk production
(1)
Milk yield
(1)
mutton
(1)
Pakistan
(1)
Pasteurized cow's milk
(1)
Pasteurized milk
(1)
productivity
(1)
Protein concentrate
(1)
Protein source
(1)
Raeini Cashmere goat
(1)
Sheep production
(1)
Somatic cell
(1)
Spoilage
(1)
Veterinary immunology
(1)
Author
Guizani, N.
(1)
Publisher
Sultan Qaboos university
(1)
sfy39587stp18