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Dairy Sci. Technol., 88 1 (2008) 5-18

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The milk fat globule membrane as an ingredient: why, how, when?
Application de la membrane du globule gras du lait comme ingrédient : perspectives actuelles et futures

Rafael Jiménez-Flores and Guillaume Brisson

Dairy Sci. Technol., 88 1 (2008) 5-18

Published online: 21 February 2008

DOI: https://doi.org/10.1051/dst:2007005

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