Measurement of pH at high temperature in milk protein solutions
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference30 articles.
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3. Dairy processing handbook;Bylund,1995
4. The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk;Chandrapala;Journal of Dairy Research,2010
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