Influence of Carbon Dioxide Addition to Raw Milk on Microbial Levels and Some Fat-Soluble Vitamin Contents of Raw and Pasteurized Milk

dc.contributor.author	Ruas Madiedo, Patricia
dc.contributor.author	Bascarán, Victoria
dc.contributor.author	Fernández Braña, Alfredo Javier
dc.contributor.author	Bada Gancedo, Juan Carlos
dc.contributor.author	González de los Reyes-Gavilán, Clara
dc.date.accessioned	2017-04-24T11:45:00Z
dc.date.available	2017-04-24T11:45:00Z
dc.date.issued	1998
dc.identifier.citation	Journal of Agricultural and Food Chemistry, 46(4), p. 1552-1555 (1998)
dc.identifier.issn	0021-8561
dc.identifier.issn	1520-5118
dc.identifier.uri	http://hdl.handle.net/10651/42090
dc.description.sponsorship	P.R.-M. was the recipient of a fellowship from the Council of Villaviciosa (Asturias, Spain). We thank Ian Bytheway for helpful comments about English usage in the manuscript.
dc.format.extent	p. 1552-1555
dc.language.iso	eng
dc.publisher	American Chemical Society
dc.relation.ispartof	Journal of Agricultural and Food Chemistry
dc.rights	©
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-0001287710&partnerID=40&md5=0fc8e92ec22371e2b9bcb5b1bcdf31ff
dc.title	Influence of Carbon Dioxide Addition to Raw Milk on Microbial Levels and Some Fat-Soluble Vitamin Contents of Raw and Pasteurized Milk
dc.type	journal article
dc.relation.publisherversion	http://dx.doi.org/10.1021/jf970914d

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