ULTRAFILTRATION OF SKIM MILK AT HIGH-TEMPERATURE

被引：12

作者：

SOOD, VK ^{[1
]}

KOSIKOWSKI, FV ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD PROTECTION | 1979年 / 42卷 / 12期

关键词：

D O I：

10.4315/0362-028X-42.12.958

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：958 / 960

页数：3

共 50 条

[41] Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk
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