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Sensory properties and acceptability of yoghurt and aromatized yoghurt from cow's and goat's milk.

Rajka Božanić, Ljubica Tratnik, Olivera Marić

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Key concepts: Food science, Farmer cheese, Milk products, Cow milk, Sensory system, Biology, Chemistry, Biotechnology

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Sensory properties and acceptability of yoghurt and aromatized yoghurt from cow's and goat's milk. — Research Paper | ScholarLens