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Reviews of the progress of Dairy Science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100–150 °C

Published online by Cambridge University Press:  01 June 2009

Harold Burton
Harold Burton
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9 AT, UK
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Type
Review Article
Information
Journal of Dairy Research , Volume 51 , Issue 2 , May 1984 , pp. 341 - 363
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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References

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