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cell processing » jelly processing (Expand search), gel processing (Expand search), coal processing (Expand search)
milk increases » diet increases (Expand search), week increases (Expand search), coli increases (Expand search)
decrease acid » decrease and (Expand search), decrease lipid (Expand search), decrease asian (Expand search)
acid decrease » acid degreaser (Expand search), rapid decrease (Expand search), and decrease (Expand search)
decrease milk » decrease il (Expand search), decrease risk (Expand search), decrease hiv (Expand search)
decrease cell » decreases cell (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
cell processing » jelly processing (Expand search), gel processing (Expand search), coal processing (Expand search)
milk increases » diet increases (Expand search), week increases (Expand search), coli increases (Expand search)
decrease acid » decrease and (Expand search), decrease lipid (Expand search), decrease asian (Expand search)
acid decrease » acid degreaser (Expand search), rapid decrease (Expand search), and decrease (Expand search)
decrease milk » decrease il (Expand search), decrease risk (Expand search), decrease hiv (Expand search)
decrease cell » decreases cell (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“... to increase milk production, alter milk composition, and increase the milk fat CLA content. However, few...”
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“...’s milk. Our hypothesis for increased fat in milk is that palm oil increases lipid metabolism as well...”
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“... health. Previous study with palm oil shows increase in fat levels in sheep's milk. Our hypothesis...”
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Subjects:
“...milk; stability; components; UNAM; caseins; serum proteins....”
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“... present in the milk. We observed that the NaOH DCC diet led to an increase in desirable fatty acid content...”
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“... (up to 4.5%). As bacterial count increase, the lactose percent tends to decrease, but not necessarily together. This feature...”
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