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1916•Journal of Biological ChemistryOpen access

A COMPARISON OF THE COMPOSITION OF COW'S MILK, GOAT'S MILK, AND HUMAN MILK

Alfred W. Bosworth, L. L. Van Slyke

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Key concepts: Food science, Modified milk ingredients, Composition (language), Cow milk, Toned milk, Milk fat, Milk products, Chemistry

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A COMPARISON OF THE COMPOSITION OF COW'S MILK, GOAT'S MILK, AND HUMAN MILK — Research Paper | ScholarLens