Heat Stabilily in Concentrated and Nonconcentrated Milks:...

Canadian Institute of Food Science and Technology Journal 1979 / 1 Vol. 12; Iss. 1

Heat Stabilily in Concentrated and Nonconcentrated Milks: the Effect of Urea and β-lactoglobulin Levels and the Influence of Preheating

Pearce, R.J., Harrap, B.S.
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Volume:
12
Language:
english
Journal:
Canadian Institute of Food Science and Technology Journal
DOI:
10.1016/S0315-5463(79)73003-3
Date:
January, 1979
File:
PDF, 130 KB
english, 1979
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