Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies-Reference-Cited by-同舟云学术

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Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies

Published:2015-08 Issue:8 Volume:98 Page:5068-5079
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Cappozzo Jack C.,Koutchma Tatiana,Barnes Gail

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference21 articles.

1. Flavor of dairy products;Adda,1986

2. Official Methods of Analysis;International,2012

3. Free fatty acids in an existing sample. AOCS Method Ca a-40,2013

4. Impact of UV-C processing of raw cow milk treated in a continuous flow coiled tube ultraviolet reactor;Bandla;Agric. Eng. Int. CIGR J.,2012

5. Influence of apple cultivars on inactivation of different strains of Escherichia coli O157:H7 in apple cider by UV irradiation;Basaran;Appl. Environ. Microbiol.,2004

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