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Composition and Aroma Compounds of Ragusano Cheese: Native Pasture and Total Mixed Rations
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Production of a High Gel Strength Whey Protein Concentrate from Cheese Whey
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Reduced-Fat Cheddar Cheese Manufactured Using a Novel Fat Removal Process
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Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese
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Factors Affecting Solubility of Calcium Lactate in Aqueous Solutions
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Moderate Inflammatory Reaction During Experimental Escherichia coli Mastitis in Primiparous Cows
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Exogenous TGF-beta1 Promotes Stromal Development in the Heifer Mammary Gland
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págs. 988-1000
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Short Communication: Effects of Nonesterified Fatty Acids on Lymphocyte Function in Dairy Heifers
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