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Publisher: Wiley-Blackwell

Volume 59, Number 3, August 2006

Dairy research in Canadian universities
pp. 159-165(7)
Authors: GOFF, H DOUGLAS; DALGLEISH, DOUGLAS G; GRIFFITHS, MANSEL W; POULIOT, YVES; TURGEON, SYLVIE L; JELEN, PAUL

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Physicochemical properties of low-fat and full-fat Cheddar cheeses
pp. 166-170(5)
Authors: KÜÇÜKÖNER, E; HAQUE, Z U

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Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk
pp. 171-179(9)
Authors: PISANO, M BARBARA; FADDA, M ELISABETTA; DEPLANO, MAURA; CORDA, ARIANNA; COSENTINO, SOFIA

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Milk protein polymorphisms in Holstein cattle
pp. 180-182(3)
Authors: ONER, YASEMIN; ELMACI, CENGIZ

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Relationship between A and B variants of κ-casein and β-lactoglobulin and coagulation properties of milk (Part II)
pp. 188-191(4)
Authors: MOLINA, L H; BENAVIDES, T; BRITO, C; CARRILLO, B; MOLINA, I

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Measurement of ionic calcium in milk
pp. 192-199(8)
Authors: LIN, M-J; LEWIS, M J; GRANDISON, A S

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Populations, types and biochemical activities of aerobic bacteria and lactic acid bacteria from the air of cheese factories
pp. 200-208(9)
Authors: SOLDATOU, HELENI; PSONI, LEFKI; TZANETAKIS, NIKOLAOS; LITOPOULOU-TZANETAKI, EVANTHIA

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Syneresis in set yogurt as affected by EPS starter cultures and levels of solids
pp. 216-221(6)
Authors: AMATAYAKUL, THANUT; SHERKAT, FRANK; SHAH, NAGENDRA P

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Food, Fermentation and Micro-organisms by C.W. Bamforth
pp. 222-222(1)
Author: Robinson, R K

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