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Understanding and improving the functional and nutritional properties of milk
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Achieving sustainable production of milk Volume 1
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Ingredients from milk for use in food and non-food products: from commodity to value-added ingredients
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Caseins and casein micelles
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Gaza After October 7
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Open Gaza
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Radio Content in the Digital Age
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Global Health Nursing in the 21st Century
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Imagining Gender, Nation and Consumerism in Magazines of the 1920s
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Key issues and challenges in accounting for greenhouse gas emissions from the agriculture sector
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