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The effects of composition and processing of milk on foam characteristics as measured by steam frothing
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The effects of composition and processing of milk on foam characteristics as measured by steam frothing
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Utilizacin̤ de la ultra alta presin̤ por homogenizacin̤ como alternativa al tratamiento de pasteurizacin̤ para la obtencin̤ de leche de consumo
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Utilizacin̤ de la ultra alta presin̤ por homogenizacin̤ como alternativa al tratamiento de pasteurizacin̤ para la obtencin̤ de leche de consumo
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Departament de Cin̈cia Animal i dels Aliments, Universitat Autṇoma de Barcelona
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Department of Food Science, Agricultural and Mechanical College, Louisiana State University LSU
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Levy Michael
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