High-pressure homogenization and lecithin addition with respect to quality of milk

被引：0
|
作者：
Kielczewska, Katarzyna [1 ]
Smoczyliski, Michal [1 ]
Banach, Joanna [2 ]
Przybylowicz, Katarzyna [3 ]
Staniewski, Boguslaw [1 ]
Nowak, Katarzyna [1 ]
机构：
[1] Univ Warmia & Mazury, Fac Food Sci, Chair Dairy Sci & Qual Management, Olsztyn, Poland
[2] Univ Warmia & Mazury, Fac Food Sci, Basics Tech & Energy Management, Dept Ind Commod, Olsztyn, Poland
[3] Univ Warmia & Mazury, Fac Food Sci, Dept Human Nutr, Olsztyn, Poland
来源：
ANNALS OF NUTRITION AND METABOLISM | 2015年 / 67卷
关键词：
milk; high-pressure homogenisation; lecithin;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
149/211
引用
收藏
页码：488 / 489
页数：2
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