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Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk
Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It should have a refrigerated shelf-life of more...
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| Publicado no: | Foods |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5704146/ https://ncbi.nlm.nih.gov/pubmed/29156617 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods6110102 |
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