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A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies

✍ Scribed by A. R. Bhaskar; S. S. H. Rizvi; C. Bertoli; L. B. Fay; B. Hug

Book ID: 107496308
Publisher: Springer-Verlag
Year: 1998
Tongue: English
Weight: 679 KB
Volume: 75
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-998-0170-0

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