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The composition, supramolecular organisation and thermal properties of milk fat: a new challenge for the quality of food products
Composition, organisation supramoléculaire et propriétés thermiques de la matière grasse laitière : un nouveau challenge pour la qualité des produits alimentaires

Christelle Lopez and Valérie Briard-Bion

Lait, 87 4-5 (2007) 317-336

Published online: 26 October 2007

DOI: https://doi.org/10.1051/lait:2007015

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