Probing the physicochemical and sensorial properties of pasteurized milk via nanoparticles-Reference-Cited by-同舟云学术

Probing the physicochemical and sensorial properties of pasteurized milk via nanoparticles

Published:2019-01-01 Issue:1 Volume:22 Page:825-842
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Rashid Anjum¹,Javed Imran¹,Ayaz Muhammad¹,Abdullah Muhammad¹,Saeed Farhan²^ORCID,Yousuf Muhammad Rizwan³,Imran Muhammad⁴,Bader Ul Ain Huma²,Anjum Faqir Muhammad⁵

Affiliation:

1. Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan

2. Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan

3. Department of Theriogenology, University of Veterinary & Animal Sciences, Lahore, Pakistan

4. Faculty of Allied Health Sciences, University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan

5. Department of Food Technology, The University of Gambia, Gambia

Funder

International Research Support Initiative Program

Publisher

Informa UK Limited

Subject

Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1607374

Reference25 articles.

1. Characterization of Chocolate Milk Spoilage Patterns

2. LIQUID MILK PRODUCTS | Super-Pasteurized Milk

3. LIQUID MILK PRODUCTS | Pasteurized Milk

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