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comparison of the neutral volatile Compounds in mozzarella cheese made from bovine and water buffalo milk

Luigi Moio, Jocelyne Dekimpe, P. X. Étiévant, Francesco Addeo

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Key concepts: Mozzarella cheese, Water buffalo, Bovine milk, Farmer cheese, Food science, Chemistry, Milk products, Veterinary medicine

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comparison of the neutral volatile Compounds in mozzarella cheese made from bovine and water buffalo milk — Research Paper | ScholarLens