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The Open Food Science Journal - Volume 9 (2015)

Relation Between α-Casein Content and Coagulation Properties of Milk from Swedish Dairy Goats
The Open Food Science Journal, Volume: 9 (2015) : 1-4 [Electronic Publication Date: May 28, 2015]
DOI: 10.2174/1874256401509010001
Authors:
Monika Johansson , Madeleine Högberg and Anders Andrén
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GC/MS Analysis of Fatty Acids in Italian Dry Fermented Sausages
The Open Food Science Journal, Volume: 9 (2015) : 5-13 [Electronic Publication Date: June 26, 2015]
DOI: 10.2174/1874256401509010005
Authors:
Angelo Liguori , Emilia Lucia Belsito , Maria Luisa Di Gioia , Antonella Leggio , Francesca Malagrinò , Emanuela Romio , Carlo Siciliano and Antonio Tagarelli
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The Migration of Chemical Contaminants from Polyethylene Bags into Food During Cooking
The Open Food Science Journal, Volume: 9 (2015) : 14-18 [Electronic Publication Date: June 26, 2015]
DOI: 10.2174/1874256401509010014
Authors:
L. Musoke , N. Banadda , C. Sempala and J. Kigozi
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