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Publisher: Wiley-Blackwell

Volume 55, Number 3, August 2002

Microbiological quality of white-brined cheeses: a review
pp. 113-120(8)
Authors: Bintsis, T; Papademas, P

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Furosine content, loss of o-phthaldiadehyde reactivity, fluorescence and colour in stored enteral formulas
pp. 121-126(6)
Authors: Rufián-Henares, J A; García-Villanova, B; Guerra-Hernández, E

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Determination of cholesterol in dairy products using infrared techniques: 1. FTIR spectroscopy
pp. 127-132(6)
Authors: Paradkar, Manish M; Irudayaraj, Joseph

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Determination of cholesterol in dairy products by infrared techniques: 2. FT-NIR method
pp. 133-138(6)
Authors: Paradkar, Manish M; Irudayaraj, Joseph

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Influence of milk-clotting enzymes on acidification rate of natural whey starter culture
pp. 139-144(6)
Authors: Meinardi, C A; Alonso, A A; Hynes, E R; Zalazar, C A

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Biocontrol of Listeria monocytogenes in a model cultured milk (lben) by in situ bacteriocin production from Lactococcus lactis ssp. lactis
pp. 145-151(7)
Authors: Benkerroum, Noreddine; Ghouati, Yasmine; Ghalfi, Hakim; Elmejdoub, Thami; Roblain, Dominique; Jacques, Philippe; Thonart, Philippe

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Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt
pp. 152-157(6)
Authors: Lorenzen, P Chr; Neve, H; Mautner, A; Schlimme, E

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IAN WHYTE ARMSTRONG
pp. 158-158(1)
Author: Richards, E

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Announcement
pp. 159-159(1)

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