Influence of Carbon Dioxide Addition to Raw Milk on Microbial Levels and Some Fat-Soluble Vitamin Contents of Raw and Pasteurized Milk
- 13 March 1998
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (4) , 1552-1555
- https://doi.org/10.1021/jf970914d
Abstract
No abstract availableKeywords
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