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2. D-Amino acids in dairy products: detection, origin and nutritional aspects. I. Milk, fermented milk, fresh cheese and acid crude cheese;Brückner;Milchwissenschaft,1990
3. D-Amino acids in dairy products: detection, origin and nutritional aspects. II. Ripened cheeses;Brückner;Milchwissenschaft,1990
4. Determination of D-amino acids in some processed foods and effect of racemization on in vitro digestibility of casein;Bunjapamai;J. Food Sci.,1982
5. Kíséiletek a masztitiszes tej részarányának meghatározására elegytejekbõl (Experiments for determination of the proportion of mastitis milk in the bulk.) Állattenyész;Csapó;Takarmányozás,1986