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Published in last 50 years
A Study of the Use of the Antioxidant Nordihydro-guaiaretic Acid in Dairy Products. I. Its Antioxygenic Properties in Milk
Lactic Acid in Dairy Products. IV. Effect of Storage of Evaporated Milk on Lactic and Formic Acid Production, on Ph, and on Acidity and Formol Titrations
Lactic Acid in Dairy Products. III. The Effect of Heat on Total Acid and Lactic Acid Production and on Lactose Destruction
Lactic Acid in Dairy Products. II. Relation to Flavor, Acidity Measurements, Bacterial Count and Methylene Blue Reduction
Lactic Acid in Dairy Products. I. Application of the Hillig Method