Search Results - "Classicism"

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    CHEMICAL AND BIOCHEMICAL EVOLUTION OF GORAI-TYPE OVINE CHEESE THROUGHOUT RIPENING by Marguet, E. R., Vallejo, M.

    Published 2001
    “…Fat/protein ratio was the classical found in ovine origin cheeses. Nitrogen soluble at pH 4.7 and soluble fraction at 12% tricloroacetic acid concentrations were 33.31 ± 1.95 mg/g and 24.03 ± 3.90 mg/g respectively. …”
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