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Showing 1 to 1 of 1 for “"milk protein adulteration"”.
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Milk protein adulteration detection via mass spectra and infrared spectroscopy
Milk protein adulteration concerns the addition of cheap foreign substance having high nitrogen content into milk and dairy products, to mask low natural protein in milk. Plant protein is a potential candidate of adulterants; soy, pea, wheat, and rice proteins being the most popular. The …