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From farm to fabric: Sensory characteristics of 100 Bulgarian cheeses made from cow's milk

Velichka Marinova, Petya Atanasova, Neli Ermenlieva, Sylvia Stamova and Emilia Georgieva

BIO Web Conf., 231 (2026) 00005

DOI: https://doi.org/10.1051/bioconf/202623100005

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