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1935•Quaderni della NutrizioneRequires access

Vitamin A, B and C content of raw, boiled and pasteurised milk.

Élise de La Rochebrochard, I. Speier

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Key concepts: Food science, Raw milk, Raw material, Chemistry, Organic chemistry

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Vitamin A, B and C content of raw, boiled and pasteurised milk. — Research Paper | ScholarLens