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1961•Milk science international/MilchwissenschaftOpen access

Variations in the ascorbic acid content of cow's milk from different sources in the course of a year.

F. Mihelic, Fernando A. Mikic-Fonte

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Key concepts: Ascorbic acid, Course (navigation), Content (measure theory), Food science, Cow milk, Chemistry, Mathematics, Physics

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Variations in the ascorbic acid content of cow's milk from different sources in the course of a year. — Research Paper | ScholarLens