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Publisher: Wiley-Blackwell

Volume 62, Number 4, November 2009

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Probiotic fermented milks: Present and future
pp. 472-483(12)
Authors: SÁNCHEZ, BORJA; de losREYES-GAVILÁN, CLARA G; MARGOLLES, ABELARDO; GUEIMONDE, MIGUEL

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Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical–chemical properties
pp. 484-492(9)
Authors: HOUGAARD, ANNI B; HAMMERSHØJ, MARIANNE; VESTERGAARD, JANNIE S; POULSEN, OLE; IPSEN, RICHARD H

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Research on the chemical composition of Saanen goat colostrum
pp. 500-504(5)
Authors: YANG, XIAO-YU; CHEN, JIN-PING; ZHANG, FU-XIN

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Estimation of sugars in milk by HPLC and its application in detection of adulteration of milk with soymilk
pp. 514-519(6)
Authors: SHARMA, RAJAN; RAJPUT, YUDHISHTHIR S; POONAM,  ; DOGRA, GAURAV; TOMAR, SUDHIR K

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An evaluation of methods for inoculating Listeria monocytogenes into butter for microbiological experimentation
pp. 520-526(7)
Authors: VOYSEY, PHILIP A; ANSLOW, PATRICIA A; BRIDGWATER, KERRY J; LAVENDER, BRIGITTE; WATSON, LEONIE

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Oaxaca cheese: Manufacture process and physicochemical characteristics
pp. 535-540(6)
Authors: deOCA-FLORES, ERIC M; CASTELÁN-ORTEGA, OCTAVIO A; ESTRADA-FLORES, JULIETA G; ESPINOZA-ORTEGA, ANGÉLICA

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Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt
pp. 549-555(7)
Authors: ABBASI, HABIB; MOUSAVI, MOHAMMAD EBRAHIMZADEH; EHSANI, MOHAMMAD REZA; d-JOMEA, ZAHRA EMAM; VAZIRI, MOHARAM; RAHIMI, JAMSHID; AZIZNIA, SOMAYEH

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Probiotic buttermilk-like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptability
pp. 556-563(8)
Authors: ANTUNES, ADRIANE E C; SILVA, ÉRICA R A; VAN DENDER, ARIENE G F; MARASCA, ELZA T G; MORENO, IZILDINHA; FARIA, ELIETE V; PADULA, MARISA; LERAYER, ALDA L S

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Utilisation of buttermilk for the preparation of carbonated fruit-flavoured beverages
pp. 564-570(7)
Authors: SHAIKH, MERAJ FATIMA BURHANUDDIN; RATHI, SATYANARAYAN DAGDULAL

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Effects of homogenisation conditions on the physical properties of high-fat ice cream
pp. 577-583(7)
Authors: TOSAKI, MAYU; KITAMURA, YUTAKA; SATAKE, TAKAAKI; TSURUTANI, TAIJI

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The textural properties of soy paneer
pp. 584-591(8)
Authors: JAIN, SANJAY KUMAR; MHATRE, SUJATA S

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Dictionary of Food Science & Technology, 2nd edition
pp. 592-593(2)
Author: McDougall, I A

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Case Studies in Food Product Development (2008)
pp. 592-592(1)
Author: Whitley, Liz

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Functional Dairy Products Volume 2 (2007)
pp. 594-595(2)
Author: Kanekanian, Ara

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