Use of innovative technologies to extend the shelf life of dairy products
The aim of the study was to provide a comprehensive assessment of the impact of innovative technologies on the processing and treatment of dairy products in order to extend their shelf life. A comparative analysis of non-thermal methods revealed that high-pressure processing (600 MPa, 15 minutes) an...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
National University of Life and Environmental Sciences of Ukraine
2025-06-01
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| Sraith: | Наукові доповіді Національного університету біоресурсів і природокористування України |
| Ábhair: | |
| Rochtain ar líne: | https://scireports.com.ua/journals/tom-21-3-2025/vikoristannya-innovatsiynikh-tekhnologiy-dlya-zbilshennya-terminu-pridatnosti-molochnikh-produktiv |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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