Changes in Physicochemical Properties and Sensory Characteristics of UHT Milk Pasteurized by Indirect and Direct Heating Methods during Storage at 10°C

Published 2014 View Full Article

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Title
Changes in Physicochemical Properties and Sensory Characteristics of UHT Milk Pasteurized by Indirect and Direct Heating Methods during Storage at 10°C
Authors
Keywords
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Journal
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
Volume 61, Issue 5, Pages 199-205
Publisher
Japanese Society for Food Science and Technology
Online
2014-06-30
DOI
10.3136/nskkk.61.199

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