Physical and chemical characteristics of yoghurt produced from whole milk with different levels of somatic cell counts
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Published:2011-10-17
Issue:3
Volume:63
Page:303-309
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ISSN:0963-7486
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Container-title:International Journal of Food Sciences and Nutrition
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language:en
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Short-container-title:International Journal of Food Sciences and Nutrition
Author:
Hachana Y.,Paape Max J.
Publisher
Informa UK Limited
Cited by
4 articles.
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