Extension of the shelf life of cream-based liqueurs at high ambient temperatures
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb01856.x/fullpdf
Reference7 articles.
1. 713. The relation between the chemical composition of milk and the stability of the caseinate complex: II. Coagulation by ethanol
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