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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...
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| Publicat a: | Heliyon |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2019
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| Matèries: | |
| Accés en línia: | 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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