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International Journal of Food Properties Volume 9, 2006 - Issue 4
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Original Articles

Characteristics of Milk, Cheddar-Like and White Cheese Obtained from Three Goat Phenotypes during Three Lactation Periods

K.I. Ereifej Faculty of Agriculture, Department of Nutrition and Food Technology, Department, Jordan University of Science and Technology, Irbid, JordanCorrespondence[email protected]
Pages 803-811 | Received 13 Mar 2005, Accepted 18 Nov 2005, Published online: 18 Apr 2007

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