EFFECT OF FREQUENCY AND DURATION OF THERMOSONICATION ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL QUALITY OF COW'S MILK
ABSTRACT Milk is a food product that contains many nutrients. Thermosonication is a methodcombining ultrasonic and medium-temperature heating that can be used as an alternativepasteurisation method because it can maintain the nutrients contained in milk while providingsafet...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2023-07-01
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| coleção: | Jurnal Pangan dan Agroindustri |
| Assuntos: | |
| Acesso em linha: | https://jpa.ub.ac.id/index.php/jpa/article/view/988 |
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