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The structure of the casein micelle of milk and its changes during processing. [electronic resource]

By:

Dalgleish, Douglas G

Contributor(s):

Corredig, Milena

Producer: 20120626Description: 449-67 p. digitalISSN:

1941-1413

Subject(s):

Online resources:

Available from publisher's website

In: Annual review of food science and technology vol. 3

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Publication Type: Journal Article; Review

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