THE INFLUENCE OF MILK POWDER, PH AND HEAT TREATMENT ON THE REFLECTANCE AND STABILITY OF RECOMBINED MILK STERILIZED BY THE ULTRA HIGH-TEMPERATURE PROCESS.
- Author
- ZADOW JG; HARDHAM JF
C.S.I.R.O. DAIRY RES. LAB., HIGHETT VICTORIA, AUS - Source
- AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1978; VOL. 33; NO 1; PP. 6-10; BIBL. 10 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- LAIT DESHYDRATE LAIT STERILISE PH TRAITEMENT THERMIQUE TRAITEMENT PHYSIQUE UHT LAIT SUCCEDANE PROPRIETE PHYSIQUE STABILITE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- DRIED MILK STERILIZED MILK HEAT TREATMENT PHYSICAL DRESSING UHT PHYSICAL PROPERTIES STABILITY FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7910064813
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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