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Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients

✍ Scribed by Giroux, Hélène J.; Constantineau, Stéphane; Fustier, Patrick; Champagne, Claude P.; St-Gelais, Daniel; Lacroix, Monique; Britten, Michel

No coin nor oath required. For personal study only.

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