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EFFECT OF MICROFLUIDIZATION OF MILK ON THE MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF NON-AND LOW
【机 构】
：
Food Processing and Functionality Department, Moorepark Food Research Centre, Teagasc, Moorepark, Fe
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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