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E. I. El-Agamy, “Effect of Heat Treatment on Camel Milk Proteins with Respect to Antimicrobal Factors: A Comparison with Cows’ and Buffalo Milk Protein,” Food Chemistry, Vol. 68, No. 2, 2000, pp. 227-232.

http://dx.doi.org/10.1016/S0308-8146(99)00199-5

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