Effect of High-Temperature-Short-Time Pasteurization on the Ascorbic Acid, Riboflavin and Thiamin Content of Milk

Holmes, Arthur D. ; Lindquist, Harry G. ; Jones, Carleton P. ; Wertz, Anne W.

Journal of dairy science, 1945-01, Vol.28 (1), p.29-33 [Periódico revisado por pares]

Champaign: Elsevier Inc

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