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Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between

A Zamora1, A J Trujillo1, E Armaforte2

  • 1CERPTA, XaRTA, XiT, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.

Journal of Dairy Science
|August 25, 2012
PubMed

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