Cite
HARVARD Citation
Sim, J. et al. (2021). Hydrodynamic cavitation coupled with thermal treatment for reducing counts of B. coagulans in skim milk concentrate. Journal of food engineering. p. . [Online].
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Sim, J. et al. (2021). Hydrodynamic cavitation coupled with thermal treatment for reducing counts of B. coagulans in skim milk concentrate. Journal of food engineering. p. . [Online].