Total bacterial count as an attribute for raw milk quality
Milk is a nutritious food and at the same time a substrate where microorganisms thrive. Their metabolic impact can be useful in dairy fermentation, but the degradation of compounds within its habitat can also cause dairy food spoilage. The amount and type of bacteria directly affect the quality of t...
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| Format: | M2 |
| Language: | Inglés Swedish |
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SLU/Department of Molecular Sciences
2021
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