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Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 411-416

Elsevier

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Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 1. Physicochemical, microbiological and physical stability characteristics of concentrates

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Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 403-409

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