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Publisher: Wiley-Blackwell

Volume 56, Number 4, November 2003

Food process engineering and dairy technology at the Technical University of Munich
pp. 191-198(8)
Authors: Kulozik, Ulrich; Guilmineau, Fabien

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Survival of salmonellae in bio-yoghurt
pp. 199-202(4)
Author: Al-Haddad, Khawla S H

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The potential therapeutic benefits of consuming ‘health-promoting’ fermented dairy products: a brief update
pp. 203-210(8)
Authors: Itsaranuwat, Pariyaporn; Al-Haddad, Khawla S H; Robinson, R K

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Identification of the genetic variants of κ-casein in milk by isoelectric focusing electrophoresis
pp. 211-214(4)
Authors: Molina, L H; Casanova, M; Gonzalez, L A; Pinto, M; Carrasco, E; Brito, C

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The effects of some starter cultures on the properties of Turkish White cheese
pp. 215-218(4)
Authors: Dagˇdemi˙r, Eli˙f; Celi˙k, Serafetti˙n; Ozdemi˙r, Sali˙h

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Folic acid fortified fat-free plain set yoghurt
pp. 219-222(4)
Author: Aryana, Kayanush J

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Feta cheese texture: the effect of caprine and ovine milk concentration
pp. 233-236(4)
Authors: Tsigkros, D; Folland, E; Moate, R; Brennan, C S

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Rennin-like milk coagulant enzyme produced by a local isolate of Mucor
pp. 237-241(5)
Authors: Tubesha, Z A; Al-Delaimy, K S

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Cleaning records and CIP optimization
pp. 247-247(1)
Author: Dodd, Tony

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