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    dcterms:title "High-pressure treatment applied throughout ripening of a goat cheese caused minimal changes on free fatty acids content and oxidation in mature cheese";
    bibo:volume "92";
    bibo:doi "10.1007/s13594-012-0062-9";
    ou:vecesCitado "12";
    dcterms:contributor "Delgado F.J., Gonzalez-Crespo J., Cava R., Ramirez R.";
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