Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk
| Autor: | Zamora, A., Ferragut, V., Guamis, B., Trujillo, A.J. |
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| Zdroj: | In Food Hydrocolloids October 2012 29(1):135-143 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect