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3. Milk fat and primary fractions obtained by dry fractionation 1. Chemical composition and crystallisation properties. Lopez C; Bourgaux C; Lesieur P; Riaublanc A; Ollivon M Chem Phys Lipids; 2006 Oct; 144(1):17-33. PubMed ID: 16860787 [TBL] [Abstract][Full Text] [Related]
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