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Contribution to collective works (Parts of books)
surface properties of the milk fat globule membrane: competition between casein and membrane material
Chazelas, S.; Razafindralambo, Hary; Dumont de Chassart, Q. et al.
1995In Food macromolecules and colloids adited by E-Dickinson and and D. Lorient, The royal Society of chemistry
 

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Disciplines :
Agriculture & agronomy
Author, co-author :
Chazelas, S.
Razafindralambo, Hary  ;  Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Dumont de Chassart, Q.
Paquot, Michel ;  Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Language :
English
Title :
surface properties of the milk fat globule membrane: competition between casein and membrane material
Publication date :
1995
Main work title :
Food macromolecules and colloids adited by E-Dickinson and and D. Lorient, The royal Society of chemistry
Pages :
95-98
Available on ORBi :
since 08 February 2011

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