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Publisher: Wiley-Blackwell

Volume 58, Number 1, February 2005

The nutrition and health benefits of yoghurt
pp. 1-12(12)
Author: MCKINLEY, MICHELLE C

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Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant
pp. 13-18(6)
Authors: O'SULLIVAN, NIAMH A; SOUSA, MARIA J; O'GRADY-WALSH, DEIRDRE; UNIACKE, THÉRESE; KELLY, ALAN L; McSWEENEY, PAUL L H

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Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation
pp. 25-29(5)
Authors: GUZEL-SEYDIM, ZEYNEP; WYFFELS, JENNIFER T; SEYDIM, ATIF C; GREENE, ANNEL K

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Production of hard cheese from caprine milk by the use of two types of probiotic cultures as adjuncts
pp. 30-38(9)
Authors: KALAVROUZIOTI, I; HATZIKAMARI, M; LITOPOULOU-TZANETAKI, E; TZANETAKIS, N

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Relative importance of texture properties in the sensory quality and acceptance of natural yoghurts
pp. 39-46(8)
Authors: JAWORSKA, DANUTA; WASZKIEWICZ-ROBAK, BOZENA; KOLANOWSKI, WOJCIECH; SWIDERSKI, FRANCISZEK

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Texture and microflora of vallagret cheese during maturation
pp. 47-50(4)
Authors: ARYANA, KAYANUSH J; HAQUE, ZAHUR Z

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Book Review
pp. 59-59(1)

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Book Review
pp. 60-60(1)

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Book Review
pp. 61-61(1)

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Obituary
pp. 62-64(3)

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