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International Dairy Journal
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Volume 94, Pages 1-72 (July 2019)
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1. Editorial Board
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Tác giả
2. Fortification aspects of vitamin D in dairy products: A review study
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Tác giả
Malihe Zahedirad, Sepideh Asadzadeh, Bahareh Nikooyeh, Tirang R. Neyestani, Amir Mohammad Mortazavian.
3. Quantification of major milk oligosaccharides in a range of formulated milk powder products using high performance liquid chromatography-multi reaction monitoring-mass spectrometry
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Lin Ma, Paul McJarrow, Bertram Y. Fong.
4. Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties
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Irene A. Rubel, Carolina Iraporda, Alicia Gallo, Guillermo D. Manrique, Diego B. Genovese.
5. Prevalence of Yersinia enterocolitica in milk and dairy products and the effects of storage temperatures on survival and virulence gene expression
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Heba A. Ahmed, Asmaa B.M.B. Tahoun, Rasha M.M. Abou Elez, Marwa I. Abd El-Hamid, Samah S. Abd Ellatif.
6. Influence of different cleaning and sanitisation procedures on the removal of adhered Bacillus cereus spores
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Maria Cecília E. Ribeiro, Meg da Silva Fernandes, Arnaldo Yoshiteru Kuaye, Mirna L. Gigante.
7. Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk
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Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Luma Rossi Ribeiro, Bruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira.
8. Selective biotechnological fractionation of goat milk carbohydrates
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Andrea Martín-Ortiz, Francisco Javier Moreno, Ana Isabel Ruiz-Matute, María Luz Sanz.
9. Effects of cross-linked inulin with different polymerisation degrees on physicochemical and sensory properties of set-style yoghurt
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Yao Li, Kinyoro Ibrahim Shabani, Xiaoli Qin, Rong Yang, Xiong Liu.
10. Zinc supplementation of dairy cows: Effects on chemical composition, nutritional quality and volatile profile of Giuncata cheese
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Andrea Ianni, Marco Iannaccone, Camillo Martino, Denise Innosa, Giuseppe Martino.