Comparative study on quality of whole milk processed by...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 06 Vol. 127

Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment

Liu, Guanchen, Carøe, Christina, Qin, Zihan, Munk, Daniel M.E., Crafack, Michael, Petersen, Mikael A., Ahrné, Lilia
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Volume:
127
Journal:
LWT
DOI:
10.1016/j.lwt.2020.109370
Date:
June, 2020
File:
PDF, 1.19 MB
2020
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