Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market

Overview of attention for article published in Frontiers in Sustainable Food Systems, May 2023

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New Research: Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market #Sustainable #FoodSystems https://t.co/yzLoC5q2lz

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