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10.4 References 545

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storage on the formation of the metallic smelling

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M. Rothe), Universität Potsdam, 1997, pp. 213

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the lactoperoxidase system in the dairy industry and

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Stein, J.L., Imhof, K.: Milk and dairy products.

In: Ullmann’s Encyclopedia of Industrial Chemistry,

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Swaisgood, H.E.: The Caseins. Crit. Rev. Food Technol.

3, 375 (1972/73)

Thomas, M.E.C., Scher, J., Desobry-Banon, S., Desobry,

S.: Milch powders ageing: Effect on physical

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44, 297 (2005)

Timm, F.: Speiseeis. Verlag Paul Parey: Berlin. 1985

Vedamuthu, E.R., Washam, C.: Cheese. In: Biotechnology

(Eds.: Rehm, H.-J., Reed, G.), Vol. 5, p. 231.

Verlag Chemie: Weinheim. 1983

Walstra, P., Jenness, R.: Dairy chemistry and physics.

John Wiley & Sons. New York. 1984

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