Perbedaan nilai gizi susu sapi setelah pasteurisasi non termal dengan HPEF (High Pulsed Electric Field)
Cow's milk is the secretion of a cow that has perfect nutritional value but is easily damaged. Efforts to extend the shelf life of milk, milk is usually stored in a box freezer or by thermal pasteurization. However, this thermal processing can change the smell, taste, colour and reduce the nutrition...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh
2021-11-01
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| Series: | AcTion: Aceh Nutrition Journal |
| Assuntos: | |
| Acceso en liña: | http://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/531 |
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