ShareExtending the shelf life of low-acid liquid dairy products for added value.
Type of monograph: Other
Summary
This booklet is for anyone in the dairy processing industry who is interested in knowing how new techniques can extend shelf life for dairy products, leading to significant competitive advantages.
It is also relevant to food technologists and students in academic and research settings.
Details
- Original title: Extending the shelf life of low-acid liquid dairy products for added value.
- Record ID : 30017275
- Languages: English
- Publication: Tetra pak - Switzerland/Switzerland
- Publication date: 2016/02
Indexing
-
Microorganisms in pasteurised milk after refrig...
- Author(s) : CRAVEN H. M., MACAULEY B. J.
- Date : 1992
- Languages : English
- Source: Aust. J. Dairy Technol. - vol. 47 - n. 1
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Quality maintenance of pasteurized and ultra-pa...
- Author(s) : BORDE-LEKONA B., LEWIS M. J., HARRIGAN W. F.
- Date : 1995
- Languages : Spanish
- Source: Acta Alimentaria - vol. 33 - n. 263
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Wplyw chlodniczych temperatur przechowywania na...
- Author(s) : CAIS-SOKOLINSKA D., PIKUL J.
- Date : 2001
- Languages : Polish
- Source: Chlodnictwo - vol. 36 - n. 8-9
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Ocena jakosci kefiru z mleka owczego przechowyw...
- Author(s) : DANKÓW R., PIKUL J.
- Date : 2001
- Languages : Polish
- Source: Chlodnictwo - vol. 36 - n. 1
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PROGRAMME QUALITE DU CIDIL.
- Date : 1991/09
- Languages : French
- Source: Rev. gén. Froid - vol. 81 - n. 7
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