Effects of homogenisation pressures on physicochemical changes in different layers of ultra-high temperature whole milk during storage
Author:
Affiliation:
1. Department of Nutrition and Food Sciences; The University of Vermont; Burlington; VT; 05405; USA
2. College of Food Science and Nutrition Engineering; China Agricultural University; Beijing; 100083; China
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference30 articles.
1. Practical experience: the processing and aseptic packaging of sterile milk in the United Kingdom;Ashton;Journal of the Society of Dairy Technology,1965
2. Effect of somatic cell count and stage of lactation on the quality and storage life of ultra high temperature milk;Auldist;Journal of Dairy Research,1996
3. Advanced Dairy Science and Technology
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