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Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures

In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 °C for few seconds giving a product with a shelf-life of several months. The raw milk quality, UHT process and storage conditions affect the stability. In this study, the stability of UHT milk produced in an indir...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:
Λεπτομέρειες βιβλιογραφικής εγγραφής
Τόπος έκδοσης:Heliyon
Κύριοι συγγραφείς: Karlsson, Maria A., Langton, Maud, Innings, Fredrik, Malmgren, Bozena, Höjer, Annika, Wikström, Malin, Lundh, Åse
Μορφή: Artigo
Γλώσσα:Inglês
Έκδοση: Elsevier 2019
Θέματα:
Διαθέσιμο Online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6745408/
https://ncbi.nlm.nih.gov/pubmed/31538115
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2019.e02431
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