Subjects: *MILK quality; *CHEESEMAKING; *RAW milk
تفاصيل العنوان
Subjects: *YOGURT; *GLASS transition temperature; *DRIED milk
Subjects: *MILK contamination; *NUCLEAR magnetic resonance spectroscopy; *LIQUID chromatography-mass spectrometry
Subjects: Process Chemistry and Technology; Bioengineering; Food Science
Subjects: *VITAMIN K2; *VITAMIN K; *ARTERIAL calcification