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

Published 2018 View Full Article

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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

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