Study of Fatty-acid Composition of Goat and Sheep Milk and Its Transformation in the Production of Yogurt.
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- KnE Life Sciences, 2020, v. 2020, p. 742, doi. 10.18502/kls.v5i1.6161
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Works matching AU Eliseeva, Anastasia
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Influence of the maturation process on the sheep's milk of Camembert cheese fatty acid profile change.
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- KnE Life Sciences, 2020, v. 2020, p. 696, doi. 10.18502/kls.v5i1.6153
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3
Bound ("Glassy") Rubber as a Free Radical Cross-linked Rubber Layer on a Carbon Black.
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- Materials (1996-1944), 2018, v. 11, n. 10, p. 1992, doi. 10.3390/ma11101992
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