Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk
| Image |  |
|---|---|
| Description | scientific article published on 25 July 2014 |
| Author/s | |
| Publication date | July 25, 2014 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |