Characterization of industrial processed milk by analysis of heat-induced changes
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2000.00334.x/fullpdf
Reference34 articles.
1. A rapid spectrophotometric method for quantitative determination of lactulose in heated milk and milk products
2. Control of the Maillard reaction in food systems
3. Distinguishing pasteurized, UHT and sterilized milks by their lactulose content
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