Distribution of Chemical Residues among Fat, Skim, Curd, Whey, and Protein Fractions in Fortified, Pasteurized Milk

Distribution of Chemical Residues among Fat, Skim, Curd, Whey, and Protein Fractions in Fortified, Pasteurized Milk

Bibliographic Details
Main Authors:	Weilin L. Shelver, Sara J. Lupton, Nancy W. Shappell, David J. Smith, Heldur Hakk
Format:	Article
Language:	English
Published:	American Chemical Society 2018-08-01
Series:	ACS Omega
Online Access:	http://dx.doi.org/10.1021/acsomega.8b00762

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