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This article has been cited by the following article(s):

Effects of storage conditions on the composition of raw milk

Patricia Guinot-Thomas, Maroun Al Ammoury and François Laurent
International Dairy Journal 5 (2) 211 (1995)
DOI: 10.1016/0958-6946(95)92211-L
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Proteolysis and storage stability of UHT milk produced in Turkey

Ali Topçu, Eren Numanoğlu and İlbilge Saldamlı
International Dairy Journal 16 (6) 633 (2006)
DOI: 10.1016/j.idairyj.2005.08.018
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Storage stability and some nutritional aspects of milk powders and ultra high temperature products at high ambient temperatures

Edmund Renner
Journal of Dairy Research 55 (1) 125 (1988)
DOI: 10.1017/S0022029900025942
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Study of proteolysis during storage of raw milk at 4 °C: Effect of plasmin and microbial proteinases

Patricia Guinot-Thomas, Maroun Al Ammoury, Yves Le Roux and François Laurent
International Dairy Journal 5 (7) 685 (1995)
DOI: 10.1016/0958-6946(95)00043-3
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The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda-type cheese during ripening

MELIKA MANKAI, MOUNA BOULARES, OLFA BEN MOUSSA, ROMDHANE KAROUI and MNASSER HASSOUNA
International Journal of Dairy Technology 65 (2) 250 (2012)
DOI: 10.1111/j.1471-0307.2012.00822.x
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Ultra-High-Temperature Processing of Milk and Milk Products

H. Burton
Ultra-High-Temperature Processing of Milk and Milk Products 310 (1994)
DOI: 10.1007/978-1-4615-2157-0_11
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