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Mammals, milk, molecules, and micelles
1School of Food & Nutritional Sciences, University College Cork, Ireland. pff@ucc.ie
Annual Review of Food Science and Technology
|December 2, 2011
Abstract:
After a brief description of my family background and school days, my professional career as a dairy scientist is described under three headings: research, teaching, and writing. My research activities fall into four areas: biochemistry of cheese, fractionation and characterization of milk proteins, heat stability of milk, and dairy enzymology. Finally, I offer some advice to young scientists.
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