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The effect of a novel low temperature-short time (LTST) process to extend the shelf-life of fluid milk
Pasteurization has long been the standard method to extend the shelf-life of dairy products, as well as a means to reduce microbial load and the risk of food-borne pathogens. However, the process has limitations, which include cost effectiveness, high energy input, and reduction of product quality/o...
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| 出版年: | Springerplus |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer International Publishing
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4899401/ https://ncbi.nlm.nih.gov/pubmed/27350902 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40064-016-2250-1 |
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