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Application of ohmic heating for concentration of milk
The concentration of milk through evaporation is the most commonly employed unit operation for the production of a wide array of traditional and industrial dairy products. Major problems associated with thermal evaporation are a loss of aroma, flavor and color change. Ohmic heating (OH) has an immen...
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| Опубликовано в: : | J Food Sci Technol |
|---|---|
| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2018
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233451/ https://ncbi.nlm.nih.gov/pubmed/30482991 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3431-4 |
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