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Yonas, H., Egon, B.H., Eyassu, S., Mitiku, E., Mikael, A.P., Rene Lametsch, F.R. and Richard, I. (2018) Rheological and Sensory Properties and Aroma Compounds Formed during Ripening of Soft Brined Cheese Made from Camel Milk. International Dairy Journal, 81, 122-130. https://doi.org/10.1016/j.idairyj.2018.01.007

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