Controlling psychrotrophic bacteria in raw buffalo milk preserved at 4 °C with esterified legume proteins

Published 2011 View Full Article

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Title
Controlling psychrotrophic bacteria in raw buffalo milk preserved at 4 °C with esterified legume proteins
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 8, Pages 1697-1702
Publisher
Elsevier BV
Online
2011-03-17
DOI
10.1016/j.lwt.2011.03.008

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