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The effect of boiling on the viscosity and protein content of cow milk.
The effect of boiling on the viscosity and protein content of cow milk.
2015
M. Ostan
I. Gogoașă
Olga-Alina Rada
B. Baul
M. Fericean
M. Cazacu
M. Petcu
I. Crețescu
Keywords:
Food science
Chemical composition
Viscosity
Chemistry
milk protein
Boiling
cow milk
statistical analysis
animal protein
milk products
protein content
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