Microbiological, physicochemical and nutritional properties of fresh cow milk treated with industrial high pressure processing (HPP) during storage
The safety, shelf life, and quality of fresh cow milk treated using industrial High-Pressure Processing (HPP) treatment at 600 MPa for 10 min was studied to identify the novelty of this non-thermal technology in milk processing. Changes in microbiological and physicochemical properties, including nu...
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| Hlavní autoři: | , , , , |
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| Médium: | Článek |
| Jazyk: | English |
| Vydáno: |
Multidisciplinary Digital Publishing Institute
2023
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| On-line přístup: | http://psasir.upm.edu.my/id/eprint/109531/1/foods-12-00592-with-cover.pdf |
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