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2. Modifications of casein in ultra-high temperature treated milk during storage;Björck;Milchwissenschaft,1973
3. Relationship between the bacteriological quality of raw milk and that of pasteurized milk and cream;Blankenagel;Kiel Milchwirt. Forschungsber.,1982
4. Le nombre de germes présents dans le lait de ferme à son arrivée en laiterie: une étude pratique;Bossuyt;Rév. Agriculture,1982
5. Chemical and physical methods;Case,1985