Effects of microwave processing conditions on microbial safety and antimicrobial proteins in bovine milk
作者： Caroline Thum , Gulustan Ozturk , Warren C. McNabb , Nicole C. Roy , Juliana Maria Leite Nobrega de Moura Bell
DOI: 10.1111/JFPP.14348
关键词:
摘要: … The mean pH, fat, and protein contents in the raw milk used in this study were 7.15 ± 0.01, 3.5 ± 0.3, and 3.24 ± 0.05%, respectively, which are in agreement with values presented in …
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