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Developments in Dairy Chemistry—3: Lactose and Minor Constituents
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  • Year: 1985
  • Author: P. A. Morrissey (auth.), P. F. Fox (eds.)
Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects
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  • English
  • Year: 1993
  • Author: P. F. Fox (auth.), P. F. Fox (eds.)
Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects
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  • English
  • Year: 1993
  • Author: P. F. Fox (auth.), P. F. Fox (eds.)
Advanced Dairy Chemistry—1 Proteins: Part A / Part B
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  • English
  • Year: 2003
  • Author: P. F. Fox (auth.), P. F. Fox, P. L. H. McSweeney (eds.)
Developments in Dairy Chemistry—2: Lipids
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  • English
  • Year: 1983
  • Author: William W. Christie (auth.), P. F. Fox (eds.)
Microbiology and Biochemistry of Cheese and Fermented Milk
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  • English
  • Year: 1997
  • Author: P. F. Fox, P. L. H. McSweeney (auth.), B. A. Law (eds.)
Microbiology and Biochemistry of Cheese and Fermented Milk
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  • English
  • Year: 1997
  • Author: P. F. Fox, P. L. H. McSweeney (auth.), B. A. Law (eds.)
New and Developing Sources of Food Proteins
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  • English
  • Year: 1994
  • Author: D. M. Mulvihill, P. F. Fox (auth.), B. J. F. Hudson (eds.)
New and developing sources of food proteins
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  • English
  • Year: 1994
  • Author: D. M. Mulvihill, P. F. Fox (auth.), B. J. F. Hudson (eds.)
Geo-Platinum 87
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  • English
  • Year: 1988
  • Author: C. J. Morrissey (auth.), H. M. Prichard, P. J. Potts, J. F. W. Bowles, S. J. Cribb (eds.)
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