Reconstituted UHT-treated milk: Effects of raw milk, powder quality and storage conditions of UHT milk on its physico-hemical attributes and flavour
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference90 articles.
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2. Changes in the flavour profile of indirectly heated UHT milk during storage: Effect of Maillard browning and some factors affecting it;Adhikari;Indian J. Dairy Sci.,1991
3. Changes in the quality of fresh and recombined ultra high temperature treated milk during storage;Alkanhal;Int. Dairy J.,1994
4. Properties of aseptically packed ultra-high-temperature milk. III. Formation of polymerized protein during storage at various temperatures;Andrews;J. Dairy Res.,1975
5. Properties of aseptically packed ultra-heat-treated milk. Electron microscopic examination of changes occurring during storage;Andrews;J. Dairy Res.,1977
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