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Advanced dairy chemistry: Volume 1A: Proteins: Basic aspects, 4th edition
Paul L.H. McSweeney
, Patrick F. Fox
Office of the Vice President for Learning and Teaching
School of Food and Nutritional Sciences
University College Cork
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Biochemistry, Genetics and Molecular Biology
Fox
100%
Lactose
50%
Lipid
50%
Agricultural and Biological Sciences
Dairy Chemistry
100%
Fox
66%
Milk Protein
33%
Neuroscience
Basic Protein
100%
Lactose
50%
Milk Protein
50%
Chemistry
Chemistry
100%
Lactose
33%