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Publisher: Wiley-Blackwell

Volume 59, Number 4, November 2006

Multiple sclerosis and milk: to drink or not to drink?
pp. 223-228(6)
Author: RUTTER, EMMA R F

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Processing of extended shelf life milk using microfiltration
pp. 229-235(7)
Authors: HOFFMANN, WOLFGANG; KIESNER, CHRISTIAN; CLAWIN-RÄDECKER, INGRID; MARTIN, DIERK; EINHOFF, KURT; LORENZEN, PETER CHRISTIAN; MEISEL, HANS; HAMMER, PHILIPP; SUHREN, GERTRAUD; TEUFEL, PAUL

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Changes in free fatty acid composition during storage of whole milk powder
pp. 236-241(6)
Authors: PÁEZ, R; PENSEL, N; SABBAG, N; TAVERNA, M; CUATRÍN, A; ZALAZAR, C

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Production of low-fat Chanco cheese using homogenized milk and adjunct lactic culture
pp. 242-249(8)
Authors: BRITO, CARMEN; URIBE, PATRICIA; HAYDÉE MOLINA, LUZ; MOLINA, IRMA; PINTO, MANUEL

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Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk
pp. 250-256(7)
Authors: MASSOURAS, T; PAPPA, E C; MALLATOU, H

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Effect of ripening on total conjugated linoleic acid and its isomers in buffalo Cheddar cheese
pp. 257-260(4)
Authors: KUMAR, V VIJAY; SHARMA, VIVEK; BECTOR, B S

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Microbiological quality of ice creams commercialized in some cities in the state of Rio de Janeiro, Brazil
pp. 261-264(4)
Authors: DE FARIAS, FABRÍCIO F; DA SILVA, WALACE R; BOTELHO, ANA CAROLINA N; DA HORA, IRACEMA M DE C; KRONENBERGER, GIOVAN; DA CRUZ, ADRIANO G

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