Food macromolecules and colloids adited by E-Dickinson and and D. Lorient, The royal Society of chemistry | surface properties of the milk fat globule membrane: competition between casein and membrane material
1995
Chazelas, S. | Razafindralambo, Hary | Dumont de Chassart, Q. | Paquot, Michel
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Info:eu-Repo/semantics/bookpart
2014-06-15
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