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    Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

    Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures by Arona Pires, David Gomes, João Noronha, Olga Díaz, Angel Cobos, Carlos Dias Pereira

    Published 2022-12-01
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