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Publisher: Wiley-Blackwell

Volume 54, Number 2, 1 May 2001

Milk proteins as food ingredients
pp. 41-55(15)
Author: Fox, P.F.

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Milk fats as ingredients
pp. 56-60(5)
Author: Burgess, K.J.

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Milk sugars and minerals as ingredients
pp. 61-63(3)
Author: Harju, M.

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Combined effect of whey protein and aS1-casein genotype on the heat stability of goat milk
pp. 64-68(5)
Authors: Morgan, F.; Micault, S.; Fauquant, J.

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Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes’ milk
pp. 69-77(9)
Authors: Moatsou, G.; Kandarakis, I.; Moschopoulou, E.; Anifantakis, E.; Alichanidis, E.

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Waste water treatment in the dairy industry
pp. 78-80(3)
Author: Walker, S.I.

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