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SARS-CoV-2 Infection Among Pregnant People at Labor and Delivery and Changes in Infection Rates in the General Population: Lessons Learned From Illinois.
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- Public Health Reports, 2022, v. 137, n. 4, p. 672, doi. 10.1177/00333549221091826
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The EU dairy industry.
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- Agricultural Commodities, 2016, v. 6, n. 2, p. 126
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Dairy.
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- Agricultural Commodities, 2016, v. 6, n. 1, p. 134
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Dairy.
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- Agricultural Commodities, 2015, v. 5, n. 4, p. 118
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Pig meat.
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- Agricultural Commodities, 2015, v. 5, n. 3, p. 100
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Dairy.
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- Agricultural Commodities, 2015, v. 5, n. 3, p. 108
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Dairy.
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- Agricultural Commodities, 2015, v. 5, n. 2, p. 108
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Reforms to dairy support policies in the European Union.
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- Agricultural Commodities, 2015, v. 5, n. 2, p. 115
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Dairy.
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- Agricultural Commodities, 2015, v. 5, n. 1, p. 134
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Dairy.
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- Agricultural Commodities, 2014, v. 4, n. 4, p. 104
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Dairy.
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- Agricultural Commodities, 2014, v. 4, n. 3, p. 115
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Evaluation of the effects of sodium chloride, potassium sorbate, nisin and lysozyme on the probability of growth of Clostridium sporogenes.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 6, p. 1506, doi. 10.1111/ijfs.12446
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Ejectives in Scottish English: A social perspective.
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- Journal of the International Phonetic Association, 2013, v. 43, n. 3, p. 273, doi. 10.1017/S0025100313000212
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A Novel Approach to Accounting for Loss to Follow-Up when Estimating the Relationship between CD4 Count at ART Initiation and Mortality.
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- PLoS ONE, 2013, v. 8, n. 7, p. 1, doi. 10.1371/journal.pone.0069300
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Strategies to Improve the World Food Programme's Revenue Mobilisation and Procurement Practices.
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- Development Policy Review, 2013, v. 31, n. 3, p. 321, doi. 10.1111/dpr.12009
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Development of made-in-transit set culture yoghurt: effect of increasing the concentration of reconstituted skim milk as the milk base.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 3, p. 579, doi. 10.1111/j.1365-2621.2011.02880.x
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EFFECTS OF pH ON WHEY PROTEIN CONCENTRATE GEL PROPERTIES: COMPARISONS BETWEEN SMALL DEFORMATION (DYNAMIC) AND LARGE DEFORMATION (FAILURE) TESTING.
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- Journal of Texture Studies, 1995, v. 26, n. 3, p. 255, doi. 10.1111/j.1745-4603.1995.tb00964.x
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Oscillatory rheological study of the effects of pH and salts on gel development in heated whey protein concentrate solutions.
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- Journal of Dairy Research, 1995, v. 62, n. 3, p. 469, doi. 10.1017/S0022029900031162
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Oscillatory rheological study of the gelation mechanism of whey protein concentrate solutions: effects of physicochemical variables on gel formation.
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- Journal of Dairy Research, 1993, v. 60, n. 4, p. 543, doi. 10.1017/S0022029900027898
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Rheology of whey protein concentrate solutions as a function of concentration, temperature, pH and salt concentration.
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- Journal of Dairy Research, 1993, v. 60, n. 3, p. 349, doi. 10.1017/S0022029900027692
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