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Influence of protein standardization and UHT heating on the furosine value and freezing point of milk
Influence de la standardisation en protéine et du traitement UHT sur la teneur en furosine et le point de congélation du lait

W. Rattray, P. Gallmann and P. Jelen

Lait, 77 2 (1997) 297-305

Accepted: 30 September 1996

DOI: https://doi.org/10.1051/lait:1997221

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