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What is CO2 Effects on Milk Microbial Levels about?

This document provides corrections to two previous journal articles on food chemistry research. The first correction is to a sentence in an article on the influence of carbon dioxide addition to raw milk, changing the values reported for pH and titratable acidity after pasteurization. The second correction changes the units reported for bisphenol-A concentration from an article on its determination and migration from reusable polycarbonate food containers, from an incorrect unit to the correct unit of μg/L.

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fsdsds

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EN