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Advanced Dairy Chemistry—1 Proteins

Springer US, (2003)
DOI: 10.1007/978-1-4419-8602-3
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Abstract

Volume 3: Lactose, Water, Salts and Minor Constituents. Chapter 2: Solid and Liquid States of Lactose

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Advanced Dairy Chemistry—1 Proteins. (2003). Advanced Dairy Chemistry—1 Proteins. Springer US. https://doi.org/10.1007/978-1-4419-8602-3

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