id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-536	PRICOP, Eugenia Mihaela	SENSORY EVALUATION OF GOAT MILK CHEESE UNDER DIFFERENT FREEZING CONDITIONS	2017	5	.pdf	application/pdf	1865	107	52	Score of sensory attributes of goat milk cheese samples after freezing procedures Table 3. However, the score obtained demonstrate that goat cheese sample treated under cryogenic method (SBT) and cheese sample treated under - 700C (QAC) doesn’t change their quality atributtes especially external appearance, section appearance.	cache/fens-536.pdf	txt/fens-536.txt