The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks-Reference-Cited by-同舟云学术

The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks

Published:2017-03 Issue:3 Volume:100 Page:1688-1701
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.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference50 articles.

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4. Sulfhydryl groups and cooked flavor in ultra-high temperature processed skim milk;Blankenagel;J. Dairy Sci.,1963

5. Fluid dairy product quality and safety: Looking to the future;Boor;J. Dairy Sci.,2001

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