ShareThe effect of high pressure-low temperature treatment on physicochemical properties in milk.
Author(s) : KIM H. Y., KIM S. H., CHOI M. J., et al.
Type of article: Article
Summary
The milk was treated at 200 MPa and -4°C for 10, 20, and 30 min.
Details
- Original title: The effect of high pressure-low temperature treatment on physicochemical properties in milk.
- Record ID : 2010-0860
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 91 - n. 11
- Publication date: 2008
- DOI: http://dx.doi.org/10.3168/jds.2007-0883
Links
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Indexing
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- Date : 1994
- Languages : English
- Source: Asian J. Dairy Res. - vol. 61 - n. 1
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- Author(s) : CHILDS J.
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- Source: Cult. Dairy Prod. J. - vol. 29 - n. 1
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- Source: Acta Alimentaria - vol. 39 - n. 335
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Quesos elaborados con leche de oveja de razas a...
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- Date : 2002
- Languages : Spanish
- Source: Acta Alimentaria - vol. 39 - n. 335
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STORAGE OF PRATO CHEESE AT SUBFREEZING TEMPERAT...
- Author(s) : VALLE J. L. E. do, DENDER A. G. F. van, FIGUEIREDO I. B. de
- Date : 1985
- Languages : Portuguese
- Source: Bol. ITAL - vol. 22 - n. 3
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