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Research Article
Artisanal cheese with no designation of origin: keys to correctly label it
Natividad Ramírez-Olivaresa Nutrition and Bromatology Unit, Department of Animal Pathology and Animal Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Las Palmas, Spain
, Gerardo Pérez-Gonzálezb Fuerteventura Health Area, Servicio Canario Salud, Gobierno de Canarias, Spain
, Rafael Millána Nutrition and Bromatology Unit, Department of Animal Pathology and Animal Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Las Palmas, Spain
, Conrado Carrascosaa Nutrition and Bromatology Unit, Department of Animal Pathology and Animal Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Las Palmas, SpainCorrespondence[email protected]
https://orcid.org/0000-0003-2802-7873
Esther Sanjuána Nutrition and Bromatology Unit, Department of Animal Pathology and Animal Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Las Palmas, Spain
Pages 515-524
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Received 10 Aug 2020, Accepted 08 Oct 2020, Published online: 04 Nov 2020
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