Heat Treatments of Milk - Thermisation and Pasteurisation-Reference-Cited by-同舟云学术

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Heat Treatments of Milk - Thermisation and Pasteurisation

Published:2017-03-17 Issue: Volume: Page:15-39
ISSN:
Container-title:High Temperature Processing of Milk and Milk Products
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Author:

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118460467.ch2/fullpdf

Reference71 articles.

1. Detection of microbial load in imported UHT milk in Baghdad markets;Al-Shamary;Al-Anbar Journal of Veterinary Science,2011

2. A study of the heat stabilities of a number of indigenous milk enzymes;Andrews;Journal of Dairy Research,1987

3. Contribution of lactoperoxidase to the keeping quality of pasteurized milk;Barrett;Journal of Dairy Research,1998

4. Psychrotrophs in dairy-products - their effects and their control;Champagne;Critical Reviews in Food Science and Nutrition,1994

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of heat treatment on the nutritional and antioxidant content of different milk types;Food and Health;2022

2. Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk;Ultrasonics Sonochemistry;2021-09

3. Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage;Journal of Food Science;2019-06-21

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