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Dairy Sci. Technol., 88 3 (2008) 355-367

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Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses
Composés volatils, profil olfactométrique et évaluation sensorielle de fromages de chèvre espagnols à pâte semi-dure

Justa María Poveda justamaria.poveda@uclm.es, Eva Sánchez-Palomo, María Soledad Pérez-Coello and Lourdes Cabezas

Dairy Sci. Technol., 88 3 (2008) 355-367

Published online: 10 April 2008

DOI: https://doi.org/10.1051/dst:2007021

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Dairy Science and Technology

ISSN: 1958-5586 - eISSN: 1958-5594
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