☆ 4.7 Article

Pulsed electric field preservation of liquid whey protein formulations - Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients

JOURNAL OF FOOD ENGINEERING (2019)

Rate this paper

The primary rating indicates the level of overall quality for the paper. Secondary ratings independently reflect strengths or weaknesses of the paper.

Find Funding. Review Successful Grants.

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

Explore

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Pulsed electric field preservation of liquid whey protein formulations - Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients

Rate this paper

Find Funding. Review Successful Grants.

Publish scientific posters with Peeref

Export Citation

Share Paper