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The concentrations of fat, protein, dry matter, percentage of fat on dry matter, Na, K, Ca, Mg, Fe, Cu, Zn, Se and pH were determined in 200 goat's cheeses (100 fresh and 100 semi-hard cheeses) produced on the island of Tenerife. All parameters analysed, except Fe, Cu and Ca, presented significant differences between fresh and semi-hard cheeses. Factor and discriminant analyses made the separation...
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