Composition, Structure, and Bioactive Components in Milk Fat Globule Membrane
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201116450098200.pdf
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4. Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2;Journal of Dairy Science;2015-06
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