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2010•Scienza e Tecnica Lattiero CaseariaRequires access

Effect of pasteurisation on cow milk fatty acid composition.

Manuela Renna, Paolo Cornale, Carola Lussiana, Antonio Mimosi, Luca Maria Battaglini

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Key concepts: Pasteurization, Food science, Composition (language), Chemistry, Conjugated linoleic acid, Fatty acid, Linoleic acid, Biochemistry

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