Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk

Title
Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk
Authors
Keywords
-
Journal
JOURNAL OF DAIRY SCIENCE
Volume 101, Issue 4, Pages 2941-2955
Publisher
American Dairy Science Association
Online
2018-02-03
DOI
10.3168/jds.2017-13568

Ask authors/readers for more resources

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started