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Publications by Pablo DÍAZ-RIVERA

Typification of a Fresh Goat Cheese of Mexico by Path Models

Turkish Journal of Veterinary and Animal Sciences

English

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An Outbreak of Streptococcus Equi Subspecies Zooepidemicusassociated With Consumption of Fresh Goat Cheese

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Microbial Quality and Biochemical Changes of Fresh Soft, Acid-Curd Xinotyri Cheese Made From Raw or Pasteurized Goat Milk

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Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

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Prospects of Using Spices in Technology Soft-Ripened Goat Cheese

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Characterization of Fresh Cheese With Addition of Probiotics and Prebiotics

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Fresh Cheese Production on the Basis of Milk-Protein Coaggregates

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Evaluation of Shelf Life of Processed Cheese by Implementing Neural Computing Models

International Journal of Interactive Multimedia and Artificial Intelligence

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Preparation of Fresh Cheese From Caprine Milk as a Model for the Reduction of Allergenicity

Journal of Nutritional Science and Vitaminology

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