Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)–pasteurized skim milk-Reference-Cited by-同舟云学术

Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)–pasteurized skim milk

Published:2016-12 Issue:12 Volume:99 Page:9659-9667
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Lee A.P.,Barbano D.M.,Drake M.A.

Funder

the National Dairy Council

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference42 articles.

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4. Influence of raw milk quality on fluid milk shelf life;Barbano;J. Dairy Sci.,2006

5. Standard discrimination tests;Bi,2006

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