Sheep's milk concentration by ultrafiltration and cheese elaboration-Reference-Cited by-同舟云学术

Sheep's milk concentration by ultrafiltration and cheese elaboration

Published:2019-04-04 Issue:4 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Faion Andréia M.¹,Becker Jenefher¹,Fernandes Ilizandra A.¹,Steffens Juliana¹^ORCID,Valduga Eunice¹^ORCID

Affiliation:

1. Department of Food EngineeringURI – Erechim Erechim Rio Grande do Sul Brazil

Funder

Research Support Foundation of the State of Rio Grande do Sul

Coordination for the Improvement of Higher Education Personnel

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13058

Reference33 articles.

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2. Membrane separation processes for the beer industry: A review and state of the art;Ambrosi A.;Food and Bioprocess Technology,2014

3. Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening

4. Effects of milk somatic cell count on physical and chemical characteristics of mozzarella cheese;Andreatta E.;Australian Journal of Dairy Technology,2007

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