Patterns of Fatty Acids Released from Milk Fat by Residual Lipase During Storage of Ultra-High Temperature Processed Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference22 articles.
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2. Effect of heat resistant microbial lipase on flavor of ultra-high-temperature sterilized milk;Andersson;J. Dairy Sci.,1981
3. Official Methods of Analysis,1990
4. Isolation and characterization of an extracellular heat-stable lipase produced by Pseudomonas fluorescent MC 50;Bonzoglue;J. Agric. Food Chem.,1984
5. Properties of UHT-processed milk;Burton,1988
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