Ross Michael Tomaino

Tomaino, R. M., Turner, L. G., & Larick, D. K. (2004). The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey. JOURNAL OF DAIRY SCIENCE, 87(2), 300–307. https://doi.org/10.3168/jds.S0022-0302(04)73168-9