4.3 Article

Assessment of physico-chemical changes in UHT milk during storage at different temperatures

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Effects of milk pH alteration on casein micelle size and gelation properties of milk

Hotnida Sinaga et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

Article Food Science & Technology

Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion

Valentin M. Rauh et al.

INTERNATIONAL DAIRY JOURNAL (2014)

Review Food Science & Technology

UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review

Rupesh S. Chavan et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)

Article Agriculture, Dairy & Animal Science

Comparison of methods for analysis of proteolysis by plasmin in milk

Lucy M. Chove et al.

JOURNAL OF DAIRY RESEARCH (2011)

Article Chemistry, Applied

Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk

Isabelle Gaucher et al.

FOOD HYDROCOLLOIDS (2008)

Article Agriculture, Dairy & Animal Science

Effect of controlled κ-casein hydrolysis on rheological properties of acid milk gels

E Gastaldi et al.

JOURNAL OF DAIRY SCIENCE (2003)