Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1541-4337.2006.00008.x/fullpdf
Reference130 articles.
1. Stability of Sliced Mozzarella Cheese in Modified-Atmosphere Packaging
2. Preservation of raw milk with CO2
3. Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios
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