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Sensory Discrimination of Milk Salts, Lactose, Nondialyzable Constituents, and Algin Gum in Milk
Author(s):
R.M. PANGBORN
,
W.L. DUNKLEY
Publication date:
1966
Journal:
Journal of Dairy Science
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DOI::
10.3168/jds.S0022-0302(66)87774-3
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