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Elsevier, Food Hydrocolloids, 1(29), p. 135-143

DOI: 10.1016/j.foodhyd.2012.02.012

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Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk

Journal article published in 2012 by A. Zamora, V. Ferragut, B. Guamis, A. J. Trujillo ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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