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Publisher: Wiley-Blackwell

Volume 54, Number 3, August 2001

Milk ingredients as nutraceuticals
pp. 81-88(8)
Author: Steijns, Jan M

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Effect of milk source on the rheological properties of yogurt during the gelation process
pp. 89-93(5)
Authors: Jumah, R Y; Shaker, R R; Abu-Jdayil, B

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Changes in the microflora of manouri, a traditional Greek whey cheese, during storage
pp. 100-106(7)
Authors: Lioliou, K; Litopoulou-Tzanetaki, E; Tzanetakis, N; Robinson, R K

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Effect of packaging under vacuum or under nitrogen on the keeping quality of Danedar khoa
pp. 107-110(4)
Authors: Sharma, H K; Singhal, R S; Kulkarni, P R

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Predicting safety and quality parameters for UHT-processed milks
pp. 111-120(10)
Authors: Browning, Emma; Lewis, Mike; MacdougalL, Douglas

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