Tharishinithevy, V.Pagthinathan, M.2012-12-062012-12-062007Agrieast6pp.71-75https://dl.nsf.gov.lk/handle/1/9534Food Science and TechnologyMilk productsYoghurtFermentationStorage qualityFood contaminationHydrogen peroxideFood preservationStudy on the quality of yoghurt produced from treated milkArticle