Cite
HARVARD Citation
Liu, G. et al. (2020). Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Liu, G. et al. (2020). Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].