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Optimising dairy milk fatty acid composition

Givens, D. I. and Shingfield, K. J. (2006) Optimising dairy milk fatty acid composition. In: Williams, C. M. and Buttriss, J. (eds.) Improving the fat content of foods. Woodhead Publishing Ltd, Cambridge, pp. 252-280. ISBN 9780849392085

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To link to this article DOI: 10.1201/9781439824634.ch11


Item Type:Book or Report Section
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development
Interdisciplinary centres and themes > Centre for Food Security
ID Code:8584
Publisher:Woodhead Publishing Ltd

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