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Section C. Dairy chemistry and physics: Part I. Chemistry and Physical Chemistry: Part II. Rheology

R. Aschaffenburg, S. J. Rowland and G. W. Scott Blair
Journal of Dairy Research 19 (2) 226 (1952)
DOI: 10.1017/S0022029900006464
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Inactivation and Reactivation of Xanthine Oxidase in Dairy Products

George R. Greenbank and M.J. Pallansch
Journal of Dairy Science 45 (8) 958 (1962)
DOI: 10.3168/jds.S0022-0302(62)89534-4
See this article