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Publisher: Wiley-Blackwell

Volume 58, Number 4, November 2005

The effect of different sweeteners in low-calorie yogurts — a review
pp. 193-199(7)
Authors: PINHEIRO, M V S; OLIVEIRA, M N; PENNA, A L B; TAMIME, A Y

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Effects of Lactobacillus rhamnosus GG addition in ice cream
pp. 200-206(7)
Authors: ALAMPRESE, CRISTINA; FOSCHINO, ROBERTO; ROSSI, MARGHERITA; POMPEI, CARLO; CORTI, SILVIA

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Comparative analysis of the autolytic potential of Lactobacillus helveticus strains during Cheddar cheese ripening
pp. 207-213(7)
Authors: KENNY, OLIVE M; FITZGERALD, RICHARD J; O'CUINN, GERARD; BERESFORD, THOMAS P; JORDAN, KIERAN N

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3D milk-fouling model of plate heat exchangers using computational fluid dynamics
pp. 214-224(11)
Authors: JUN, SOOJIN; PURI, VIRENDRA M

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Factors affecting lactoperoxidase activity
pp. 233-236(4)
Authors: FONTEH, FLORENCE A; GRANDISON, ALISTAIR S; LEWIS, MICHAEL J

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Ice Cream II
pp. 239-239(1)

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