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Flavor Variability and Flavor Stability of U.S.-Produced Whole Milk Powder
Version of Record online: 20 AUG 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 7, pages S334–S343, September 2009
How to Cite
Lloyd, M.A., Drake, M.A. and Gerard, P.D. (2009), Flavor Variability and Flavor Stability of U.S.-Produced Whole Milk Powder. Journal of Food Science, 74: S334–S343. doi: 10.1111/j.1750-3841.2009.01299.x
- Issue online: 1 SEP 2009
- Version of Record online: 20 AUG 2009
- MS 20090021 Submitted 1/11/2009, Accepted 7/2/2009.
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