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Publisher: Wiley-Blackwell

Volume 55, Number 1, 1 February 2002

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Changes in the microbiological and chemical characteristics of an artisanal, low-fat cheese made from raw ovine milk during ripening
pp. 12-17(6)
Authors: Nikolaou, E.; Tzanetakis, N.; Litopoulou-Tzanetaki, E.; Robinson, R.K.

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Evaluation of mathematical equations to predict the theoretical yield of Chilean Gouda cheese
pp. 32-39(8)
Authors: Brito, C.; Niklitschek, L.; Molina, L.H.; Molina, I.

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An alternative heat treatment for milk pasteurization in Cameroon
pp. 40-43(4)
Authors: Kameni, A.; Imele, H.; Mbanya, N.J.

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Edible table (bio)spread containing potentially probiotic Lactobacillus and Bifidobacterium species
pp. 44-56(13)
Authors: Charteris, W.P.; Kelly, P.M.; Morelli, L.; Collins, J.K.

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Sir Richard Trehane
pp. 61-62(2)
Author: O'Connor, K.

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John Fraser Hunter
pp. 63-64(2)
Author: Hunter, A.

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