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1990•Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol. II.Requires access

Whole milk replacers based on fermented whey.

V. S. Gordeziani, V. I. Mirolubov

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Key concepts: Food science, Fermentation, Fermented milk products, Modified milk ingredients, Milk products, Chemistry, Biology, Bacteria

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