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Publisher: Wiley-Blackwell

Volume 60, Number 4, November 2007

Contents of Volume 60
pp. i-iv(4)

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Use of isolated autochthonous starter cultures in yogurt production
pp. 259-262(4)
Authors: POURAHMAD, REZVAN; ASSADI, MAHNAZ MAZAHERI

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Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt
pp. 263-269(7)
Authors: ARES, GASTÓN; GONÇALVEZ, DENISSE; PÉREZ, CECILIA; REOLÓN, GABRIELA; SEGURA, NADIA; LEMA, PATRICIA; GÁMBARO, ADRIANA

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The influence of additives on the rheological and sensory properties of nonfat yogurt
pp. 270-276(7)
Authors: TELES, CAMILA DUARTE; FLÔRES, SIMONE HICKMANN

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Functional properties of native and cheese whey protein concentrate powders
pp. 277-285(9)
Authors: HEINO, ANTTI T; UUSI-RAUVA, JANNE O; RANTAMÄKI, PIRJO R; TOSSAVAINEN, OLLI

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Evaluation of de-lipidated egg yolk and yeast autolysate as growth supplements for lactic acid bacteria culture
pp. 292-296(5)
Authors: DJEGHRI-HOCINE, BAIDA; BOUKHEMIS, MESSAOUDA; ZIDOUNE, MOHAMMED NASREDDINE; AMRANE, ABDELTIF

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Obituary
pp. 297-298(2)
Author: Chambers, George

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Continuous Monitoring of Machine Milking
pp. 299-300(2)
Author: Sumner, John

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Paper and Paperboard Packaging Technology
pp. 300-300(1)
Author: Russell, Pauline

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The World Dairy Situation
pp. 300-302(3)
Authors: O’Connor, D.

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Probiotics in Food Safety and Human Health
pp. 302-303(2)
Author: Marshall, Valerie M

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Handbook of Milk of Non-Bovine Mammals
pp. 304-305(2)
Author: Polychroniadou, Anna

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Emerging Foodborne Pathogens
pp. 305-306(2)
Author: Robinson, R.K.

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Sensory Evaluation Techniques
pp. 305-305(1)
Author: Muir, D D

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Staphylococcus aureus Intramammary Infections
pp. 306-307(2)
Author: Sumner, J.

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Food Quality Assurance: Principles and Practices
pp. 308-308(1)
Author: McDougall, I A

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