Impact of pulsed electric field intensity on the cream separation efficiency from bovine milk and physico-chemical properties of the cream
Author:
Funder
Mejeribrugets Forskningsfond
Publisher
Elsevier BV
Reference42 articles.
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5. UV irradiation as a comparable method to thermal treatment for producing high quality stabilized milk whey;Buhler;LWT - Food Science and Technology,2019
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