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|a El análisis sensorial de los quesos /
|c María Concepción Chamorro, Manuel M. Losada.
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|a Conceptos básicos: la leche, el queso, tipos de queso -- Medios utilizados en la realización de la cata -- Caracteres organolépticos del queso -- Características de los quesos españoles con denominación de origen -- Influencia de la composición del queso en la cata -- Metodología de la cata -- Evaluación organoléptica del queso
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