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Publisher: Wiley-Blackwell

Volume 56, Number 1, February 2003

Introduction to Focus on Dairy Research series
pp. 1-1(1)
Author: Mann, Ernest J

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The Swiss Federal Dairy Research Station
pp. 2-5(4)
Author: Rüegg, Max

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Production and use of dairy products in Thailand
pp. 6-11(6)
Authors: Itsaranuwat, Pariyaporn; Robinson, Richard K

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Cottage cheese whey as an ingredient of cottage cheese dressing mixes
pp. 17-21(5)
Authors: Monsoor, M A; Farooq, K; Haque, Z U

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Optimization of ingredients for the manufacture of soft-serve ice-cream (Softy) by response surface methodology (RSM)
pp. 22-25(4)
Authors: Sharma, H K; Prasad, K; Jindal, S; Sood, P; Pandey, H

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Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice)
pp. 26-29(4)
Authors: Celik, Serafettin; Bakirci, Ihsan

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Effect of growth phase on the subsequent growth kinetics of psychrotrophic bacteria of raw milk origin
pp. 35-38(4)
Authors: Rowe, Michael T; Dunstall, George; Kilpatrick, David; Wisdom, G Brian

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A study of the growth of Lactobacillus acidophilus in bovine, ovine and caprine milk
pp. 59-61(3)
Authors: Drakoularakou, Alexandra P; Kehagias, C; Karakanas, P N; Koulouris, S; Timbis, D

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