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DOI: 10.1080/09540100400003444
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Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days

Marion Dalmasso, Didier Hennequin, Céline Duc and Yann Demarigny
Journal of Food Engineering 92 (1) 50 (2009)
DOI: 10.1016/j.jfoodeng.2008.10.019
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Alkaline Phosphatase Activity in Transparent Milk and Cream

G. Linden and D. Paquet
Journal of Dairy Science 64 (4) 568 (1981)
DOI: 10.3168/jds.S0022-0302(81)82613-6
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Characterization of the Heat Treatment Undergone by Milk Using Two Inhibition ELISAs for Quantification of Native and Heat Denatured α-Lactalbumin

Sophie Jeanson, Didier Dupont, Nicolas Grattard and Odile Rolet-Répécaud
Journal of Agricultural and Food Chemistry 47 (6) 2249 (1999)
DOI: 10.1021/jf9809232
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Determination of the Heat Treatment Undergone by Milk by Following the Denaturation of α-Lactalbumin with a Biosensor

Didier Dupont, Odile Rolet-Repecaud and Stéphanie Muller-Renaud
Journal of Agricultural and Food Chemistry 52 (4) 677 (2004)
DOI: 10.1021/jf034722w
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