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The Effect of Technological Processing on the Content of Isoflavones in Bovine Milk and Dairy Products

By Ludmila Křížová, Jiří Třináctý, Jana Hajšlová and Šárka Havlíková

Submitted: June 14th 2010Reviewed: September 21st 2010Published: April 26th 2011

DOI: 10.5772/15664

Downloaded: 2320

© 2011 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike-3.0 License, which permits use, distribution and reproduction for non-commercial purposes, provided the original is properly cited and derivative works building on this content are distributed under the same license.

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Ludmila Křížová, Jiří Třináctý, Jana Hajšlová and Šárka Havlíková (April 26th 2011). The Effect of Technological Processing on the Content of Isoflavones in Bovine Milk and Dairy Products, Soybean - Applications and Technology, Tzi-Bun Ng, IntechOpen, DOI: 10.5772/15664. Available from:

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