Pub Date : 2021-01-01DOI: 10.35248/2329-888X.21.9.247
M. Yunus
{"title":"Dairy Industry: Food and Beverages are the major industries for the improvement of health, daily use of life, reduction in financial crises, poverty and hunger in the world","authors":"M. Yunus","doi":"10.35248/2329-888X.21.9.247","DOIUrl":"https://doi.org/10.35248/2329-888X.21.9.247","url":null,"abstract":"","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"9 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70007161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.35248/2329-888X.21.9.566
D. Parson
{"title":"Endocrinology of Lactation","authors":"D. Parson","doi":"10.35248/2329-888X.21.9.566","DOIUrl":"https://doi.org/10.35248/2329-888X.21.9.566","url":null,"abstract":"","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"9 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70007576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.35248/2329-888X.21.9.567
Michael Parson
{"title":"Development of Methods Related to Dairy Science","authors":"Michael Parson","doi":"10.35248/2329-888X.21.9.567","DOIUrl":"https://doi.org/10.35248/2329-888X.21.9.567","url":null,"abstract":"","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"9 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70007645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.35248/2329-888X.21.9.249
R. Seifert
There is a broad field of economic online and in-situ field analysis applications like the online monitoring of volatile components for quality monitoring in food processing. Looking to beer production, for example, the quality of the raw materials like grain, hops and yeast have to be investigated because these items could be the source of a contamination with 2,4,6-Trichloranisol (TCA). TCA is a chloric aromatic hydrocarbon with intensive mildewed and moldy smell and, therefore, leads to immense damage of the product not only limited to beer production. Another field of application is the monitoring of food transport and store chains to guarantee the quality of food and to avoid harm for the consumers. Typically, Volatile Organic Compounds (VOCs) are often evaporated, which can be measured by sophisticated gas sensor systems and therefore used for investigations of the mentioned problems. The purpose of this paper is to introduce a sophisticated sensor system which was developed to measure VOCs. The principal sensing element is a four-fold sensor array on a 4x4 mm2 alumina chip (Figure 1), which comprises four micro-dispensed thickfilm sensing layers of different SnO2/additive-composites. Operating MOG sensors thermocyclically and simultaneous sampling of the conductance yields gas specific Conductance-over-Time-Profile (CTP) features. Further-more, an innovative calibration and evaluation procedure ProSens will be introduced, which enables substance identification and concentration determination even in the case of varying environmental conditions from the characteristic CTP shapes. Many field analysis problems like those mentioned above are looking for innovative solutions. The above described sensor chip in combination with the numerical procedure ProSens is a powerful tool to solve existing problems in the area of food monitoring and food processing. Aroma substances are volatile compounds, which are perceived by the odor receptor sites of the sensory organ—the olfactory tissue of the nasal cavity. More than 10,000 compounds are believed to be detectable in foods, of which no more than 230 play a role in the perceivable aroma of a given food. These odorants are referred to as key food odorants. However, many more may play a role as useful indicators in food processes or for the presence of malodors as a result of suboptimal processing parameters. Due to the complexity of the task, such electronic nose applications can be used only for very specific applications with clearly defined target profiles, such as the detection of a malodor in the monitoring of continuous production lines. Moreover, and in contrast to the analytical approach of a gas chromatographic system, a sensor system is confronted with all volatiles of a sample at a single moment. So either the sensor system must have a high specificity or only a few volatiles at the same time can be introduced to the system. Implementation of the sensor system requires special efforts in the
{"title":"Dairy Industry: Innovative sensor system and evaluation procedure for monitoring of food processing","authors":"R. Seifert","doi":"10.35248/2329-888X.21.9.249","DOIUrl":"https://doi.org/10.35248/2329-888X.21.9.249","url":null,"abstract":"There is a broad field of economic online and in-situ field analysis applications like the online monitoring of volatile components for quality monitoring in food processing. Looking to beer production, for example, the quality of the raw materials like grain, hops and yeast have to be investigated because these items could be the source of a contamination with 2,4,6-Trichloranisol (TCA). TCA is a chloric aromatic hydrocarbon with intensive mildewed and moldy smell and, therefore, leads to immense damage of the product not only limited to beer production. Another field of application is the monitoring of food transport and store chains to guarantee the quality of food and to avoid harm for the consumers. Typically, Volatile Organic Compounds (VOCs) are often evaporated, which can be measured by sophisticated gas sensor systems and therefore used for investigations of the mentioned problems. The purpose of this paper is to introduce a sophisticated sensor system which was developed to measure VOCs. The principal sensing element is a four-fold sensor array on a 4x4 mm2 alumina chip (Figure 1), which comprises four micro-dispensed thickfilm sensing layers of different SnO2/additive-composites. Operating MOG sensors thermocyclically and simultaneous sampling of the conductance yields gas specific Conductance-over-Time-Profile (CTP) features. Further-more, an innovative calibration and evaluation procedure ProSens will be introduced, which enables substance identification and concentration determination even in the case of varying environmental conditions from the characteristic CTP shapes. Many field analysis problems like those mentioned above are looking for innovative solutions. The above described sensor chip in combination with the numerical procedure ProSens is a powerful tool to solve existing problems in the area of food monitoring and food processing. Aroma substances are volatile compounds, which are perceived by the odor receptor sites of the sensory organ—the olfactory tissue of the nasal cavity. More than 10,000 compounds are believed to be detectable in foods, of which no more than 230 play a role in the perceivable aroma of a given food. These odorants are referred to as key food odorants. However, many more may play a role as useful indicators in food processes or for the presence of malodors as a result of suboptimal processing parameters. Due to the complexity of the task, such electronic nose applications can be used only for very specific applications with clearly defined target profiles, such as the detection of a malodor in the monitoring of continuous production lines. Moreover, and in contrast to the analytical approach of a gas chromatographic system, a sensor system is confronted with all volatiles of a sample at a single moment. So either the sensor system must have a high specificity or only a few volatiles at the same time can be introduced to the system. Implementation of the sensor system requires special efforts in the","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"9 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70007311","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.35248/2329-888X.21.9.573
D. Parson
{"title":"Functional Properties of Milk Proteins","authors":"D. Parson","doi":"10.35248/2329-888X.21.9.573","DOIUrl":"https://doi.org/10.35248/2329-888X.21.9.573","url":null,"abstract":"","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"9 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70007928","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.35248/2329-888X.21.9.575
Michael Parson
{"title":"The Hygienic Quality of Milk","authors":"Michael Parson","doi":"10.35248/2329-888X.21.9.575","DOIUrl":"https://doi.org/10.35248/2329-888X.21.9.575","url":null,"abstract":"","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"9 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70007985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.35248/2329-888X.21.9.246
B. Vegt
Phages are the most abundant microorganisms in the world and are used for targeted bacterial control in food processing. Phages can effectively be applied as surface intervention against Listeria in ready to eat food production and and as post harvest intervention against Salmonella on fresh poultry. Critical success factors to effectively apply phages in food processing environments are distribution over the food surface, the concentration and the contact time. Food processors can apply phage by spraying or dipping on the surface of food products, on food contact surfaces like slicers and belts, or as part of the sanitation regime combatting biofilms. Phage kills pathogenic bacteria up to 99.9% on food products. Listeria contamination is typically found on the outside of food products. Phages are very specific, Listeria phages only kill the Listeria genus. Therefore, phage technology cannot mask bad hygiene, nor will it interfere with starter cultures in cheese making. Phages are considered a processing aid, hence no labeling is required, and there is no effect on the colour, texture or taste. Salmonella continues to be a major cause for foodborne illnesses, despite the use of chemical interventions. Recently FSIS began on line posting of individual establishments??? category status for Salmonella performance standards for poultry carcasses, with parts standards soon to follow. This increases pressure on industry to meet or exceed USDA???s published standards. In addition, industry is beginning to feel pressure by workers and inspectors related to health hazards associated with the use of harsh chemicals, especially peracetic acid. Combined, these pressures along with providing safe food to consumers highlights the importance of finding new and innovative approaches to reduce or eliminate Salmonella in fresh meats. Phage technology is a natural and organic antimicrobial intervention that kills Salmonella with no impact on workers safety leading to safer products. From leaves of lettuce and cheddar cheese in a Cobb salad to frozen pre-cooked meals, the foods we eat remain under constant threat of contamination by microbial pathogens, which can subsequently be transmitted to the consumer. Recently, the Foodborne Disease Burden Epidemiology Reference Group (FERG) was established by the World Health Organization to monitor foodborne illness across the world. monitored the 31 foodborne pathogens that caused the highest morbidity and mortality in humans. In their most recent) estimate of the global burden of foodborne illness, approximated that 600 million foodborne infections occurred in 2010, resulting in over 400,000 deaths. Of the top five microorganisms causing foodborne illness, four were bacteria: Escherichia coli (~111 million), Campylobacter spp. (~96 million), non-typhoid Salmonella enterica (~78 million), and Shigella spp. (~51 million), with estimates for the number of foodborne-related deaths caused by these bacteria ranging from ~15,000
{"title":"Dairy Industry: Controlling Listeria monocytogenes & Salmonella in Food Processing using Phage technology","authors":"B. Vegt","doi":"10.35248/2329-888X.21.9.246","DOIUrl":"https://doi.org/10.35248/2329-888X.21.9.246","url":null,"abstract":"Phages are the most abundant microorganisms in the world and are used for targeted bacterial control in food processing. Phages can effectively be applied as surface intervention against Listeria in ready to eat food production and and as post harvest intervention against Salmonella on fresh poultry. Critical success factors to effectively apply phages in food processing environments are distribution over the food surface, the concentration and the contact time. Food processors can apply phage by spraying or dipping on the surface of food products, on food contact surfaces like slicers and belts, or as part of the sanitation regime combatting biofilms. Phage kills pathogenic bacteria up to 99.9% on food products. Listeria contamination is typically found on the outside of food products. Phages are very specific, Listeria phages only kill the Listeria genus. Therefore, phage technology cannot mask bad hygiene, nor will it interfere with starter cultures in cheese making. Phages are considered a processing aid, hence no labeling is required, and there is no effect on the colour, texture or taste. Salmonella continues to be a major cause for foodborne illnesses, despite the use of chemical interventions. Recently FSIS began on line posting of individual establishments??? category status for Salmonella performance standards for poultry carcasses, with parts standards soon to follow. This increases pressure on industry to meet or exceed USDA???s published standards. In addition, industry is beginning to feel pressure by workers and inspectors related to health hazards associated with the use of harsh chemicals, especially peracetic acid. Combined, these pressures along with providing safe food to consumers highlights the importance of finding new and innovative approaches to reduce or eliminate Salmonella in fresh meats. Phage technology is a natural and organic antimicrobial intervention that kills Salmonella with no impact on workers safety leading to safer products. From leaves of lettuce and cheddar cheese in a Cobb salad to frozen pre-cooked meals, the foods we eat remain under constant threat of contamination by microbial pathogens, which can subsequently be transmitted to the consumer. Recently, the Foodborne Disease Burden Epidemiology Reference Group (FERG) was established by the World Health Organization to monitor foodborne illness across the world. monitored the 31 foodborne pathogens that caused the highest morbidity and mortality in humans. In their most recent) estimate of the global burden of foodborne illness, approximated that 600 million foodborne infections occurred in 2010, resulting in over 400,000 deaths. Of the top five microorganisms causing foodborne illness, four were bacteria: Escherichia coli (~111 million), Campylobacter spp. (~96 million), non-typhoid Salmonella enterica (~78 million), and Shigella spp. (~51 million), with estimates for the number of foodborne-related deaths caused by these bacteria ranging from ~15,000 ","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"9 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70007095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.35248/2329-888X.21.9.569
D. Parson
{"title":"Dairy Storage and Shelf Life","authors":"D. Parson","doi":"10.35248/2329-888X.21.9.569","DOIUrl":"https://doi.org/10.35248/2329-888X.21.9.569","url":null,"abstract":"","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"9 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70008128","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01DOI: 10.35248/2329-888X.20.8.2.234
Birhanu Yeserah, Asaminew Tassew, H. Mazengia
The consumption of raw cow’s milk and its derivatives is common in Ethiopia, which is not safe from consumer health point of view as it may lead to the transmission of various diseases. The milk handling practices and different constraints that affect milk quality in different production systems were identified to take corrective measures. The data were collected from 212 respondents randomly selected respondents. Descriptive statistics was employed to summarize raw milk handling practice, hygienic quality of equipment. Pair-wise ranking technique was used to identify and prioritize the major milk quality related constraints. The result of the study revealed that, the milking methods of dairy farmers was hand milking with milking frequency of twice (90.1%) and once (9.9%) a day. On the other hand, only 28.3% of households were found practicing cleaning of the milking barn. There was statistically significant difference between milk producers who wash their hands before milking (85.8%) than that of milk producers who do not wash (14.2%) their hand before milking. Besides, this study revealed that, only 36%, and 23.1% of dairy producers washed udder and teat in urban and peri-urban production systems, respectively. Majority (85.9%) of milk producers weren’t practicing drying udder and teats after washing whereas, only 14.1% milk producers were practicing to dry udder and teats with individual towel (4.7%) and common towel (9.4%). Significant number of milk producers (47.8%) and (68.8%) used gourds as milk storage equipment in peri-urban and rural area, respectively while plastic container was dominant (84%) in urban production system. In this study, it was observed that lack of potable water as a major bottle neck that hampered milk quality (index=0.167), followed by lack of knowledge (index=0.153), poor hygienic condition (index=0.116) and absence of quality based payment system (index=0.11). Generally the hygienic practice during milk production in the study area was poor and milk handling practices were also vulnerable for contamination. Moreover, traditional milking container (Kell) and storage utensils (Kabo) were dominantly used in the area.
{"title":"Handling Practices of Raw Cow’s Milk and Major Constraints of Clean Milk Production in and around Bahir Dar City, Ethiopia","authors":"Birhanu Yeserah, Asaminew Tassew, H. Mazengia","doi":"10.35248/2329-888X.20.8.2.234","DOIUrl":"https://doi.org/10.35248/2329-888X.20.8.2.234","url":null,"abstract":"The consumption of raw cow’s milk and its derivatives is common in Ethiopia, which is not safe from consumer health point of view as it may lead to the transmission of various diseases. The milk handling practices and different constraints that affect milk quality in different production systems were identified to take corrective measures. The data were collected from 212 respondents randomly selected respondents. Descriptive statistics was employed to summarize raw milk handling practice, hygienic quality of equipment. Pair-wise ranking technique was used to identify and prioritize the major milk quality related constraints. The result of the study revealed that, the milking methods of dairy farmers was hand milking with milking frequency of twice (90.1%) and once (9.9%) a day. On the other hand, only 28.3% of households were found practicing cleaning of the milking barn. There was statistically significant difference between milk producers who wash their hands before milking (85.8%) than that of milk producers who do not wash (14.2%) their hand before milking. Besides, this study revealed that, only 36%, and 23.1% of dairy producers washed udder and teat in urban and peri-urban production systems, respectively. Majority (85.9%) of milk producers weren’t practicing drying udder and teats after washing whereas, only 14.1% milk producers were practicing to dry udder and teats with individual towel (4.7%) and common towel (9.4%). Significant number of milk producers (47.8%) and (68.8%) used gourds as milk storage equipment in peri-urban and rural area, respectively while plastic container was dominant (84%) in urban production system. In this study, it was observed that lack of potable water as a major bottle neck that hampered milk quality (index=0.167), followed by lack of knowledge (index=0.153), poor hygienic condition (index=0.116) and absence of quality based payment system (index=0.11). Generally the hygienic practice during milk production in the study area was poor and milk handling practices were also vulnerable for contamination. Moreover, traditional milking container (Kell) and storage utensils (Kabo) were dominantly used in the area.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"8 1","pages":"1-13"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70007102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-01DOI: 10.35248/2329-888X.20.8.1.233
Alsaftli Zelal
The main objective of this discussion highlights the use of milk composition data as a management tool. Milk composition, and in particular, milk fat content, milk protein content and the ratio of milk fat/protein may be significantly altered due to a variety of factors. The development of milk production in the world in the last 10 years reflects the enormous performance potential of the herds and the farms. However, there is a concomitant worsening of fertility and an increase in the number of animals that leave the herd due to metabolic disorders, infertility, hoof disease and mastitis. In order to reduce such losses, indicators are required that indicate a disease or the risk of a disease at an early stage. In addition to the kidney, the mammary gland is the most important excretory organ of the intermediately converted nutrients. for a range of nutrients, milk reflects the quality and/or quantity of these transformation processes, and thus milk is a medium with which we can prove the success of our feeding and recognize some important feeding and management errors. But this tool can never replace close monitoring of a herd by the farmer and appropriate veterinary care but may be used as an efficient alert system for preventing health disorders in cows. Further research based on larger data set even entire population of animals is necessary to confirm the results obtained in this study.
{"title":"The Obstacles to Using Milk Composition as Management Tool in Dairy Cattle Farms","authors":"Alsaftli Zelal","doi":"10.35248/2329-888X.20.8.1.233","DOIUrl":"https://doi.org/10.35248/2329-888X.20.8.1.233","url":null,"abstract":"The main objective of this discussion highlights the use of milk composition data as a management tool. Milk composition, and in particular, milk fat content, milk protein content and the ratio of milk fat/protein may be significantly altered due to a variety of factors. The development of milk production in the world in the last 10 years reflects the enormous performance potential of the herds and the farms. However, there is a concomitant worsening of fertility and an increase in the number of animals that leave the herd due to metabolic disorders, infertility, hoof disease and mastitis. In order to reduce such losses, indicators are required that indicate a disease or the risk of a disease at an early stage. In addition to the kidney, the mammary gland is the most important excretory organ of the intermediately converted nutrients. for a range of nutrients, milk reflects the quality and/or quantity of these transformation processes, and thus milk is a medium with which we can prove the success of our feeding and recognize some important feeding and management errors. But this tool can never replace close monitoring of a herd by the farmer and appropriate veterinary care but may be used as an efficient alert system for preventing health disorders in cows. Further research based on larger data set even entire population of animals is necessary to confirm the results obtained in this study.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"8 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70006741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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