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Publisher: Wiley-Blackwell

Volume 56, Number 3, August 2003

The Fonterra Research Centre
pp. 127-132(6)
Author: Hill, Jeremy

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Is the taste of British milk chocolate different?
pp. 139-142(4)
Author: Beckett, Stephen T

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Microbial flora of technological interest in raw ovine milk during 6°C storage
pp. 143-148(6)
Authors: Sanjuan, Silvia; Rúa, Javier; García-Armesto, María R

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Market segmentation of cheese consumers: an approach using consumer's attitudes, purchase behaviour and sociodemographic variables
pp. 149-155(7)
Authors: Mesías, Francisco J; Escribano, Miguel; Rodríguez De Ledesma, Antonio; Pulido, Francisco

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Rheological properties of reduced lactose whey dispersions
pp. 157-161(5)
Authors: Mleko, S; Janas, P; Wang, T; Lucey, J A

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Textural and microstructural properties of urfa cheese (a white-brined Turkish cheese)
pp. 171-176(6)
Authors: Özer, B H; Robinson, R K; Grandison, A S

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Some properties of set yoghurt made from caprine milk and bovine–caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder
pp. 177-181(5)
Authors: Uysal, Harun; Kilic, Sevda; Kavas, Gokhan; Akbulut, Necati; Kesenkas, Harun

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Influence of different culturing conditions on kefir grain increase
pp. 183-187(5)
Authors: Schoevers, Anine; Britz, Trevor J

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Book Review
pp. 189-189(1)

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Obituary
pp. 190-190(1)

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