Improving the sensory quality, shelf-life and functionality of milk-Reference-Cited by-同舟云学术

Improving the sensory quality, shelf-life and functionality of milk

Published:2009 Issue: Volume: Page:170-231
ISSN:
Container-title:Functional and Speciality Beverage Technology
language:
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Author:

Kelly P.,Woonton B.W.,Smithers G.W.

Publisher

Elsevier

Reference248 articles.

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3. Effects of high pressure processing on the microbiological and physical properties of pasteurized fluid milk products;Adams;Milchwissenschaft,2006

4. Bioactive properties of milk proteins with particular focus on anticariogenesis;Aimutis;J. Nutr,2004

5. An investigation on pulsed electric fields technology using new treatment chamber design;Alkhafaji;Innovation Food Sci. Emerging Technol,2007

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