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  • Understanding the contribution of milk constituents to the texture of dairy products: fermented products
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    Understanding the contribution of milk constituents to the texture of dairy products: fermented products

    £25.00
    £25.00 £25.00
  • Understanding and improving the functional and nutritional properties of milk
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    Understanding and improving the functional and nutritional properties of milk

    £160.00
    £160.00 £160.00