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Scott Anthony Rankin

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Expert on dairy foods processing and chemistry, leading to changes in function, flavor and color
Associate professor, food science
608-263-2008 (Work)
Scott Anthony Rankin Associate professor, food science University of Wisconsin-Madison Expert on dairy foods processing and chemistry, leading to changes in function, flavor and color http://dairyfoods.wisc.edu sarankin@wisc.edu 608-263-2008 (work) Cell phone available upon request; e-mail experts@uc.wisc.edu

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Wisconsin issues and topicsagriculturefooddairychemistrymilk

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