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Similarities and differences among fluid milk products: traditionally produced, extended shelf life and

N T Grabowski1, B Ahlfeld, A Brix

  • 1Institute for Food Quality and Food Safety, Hannover University of Veterinary Medicine, Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|March 13, 2013
PubMed

Keywords:
Triangle testextended shelf life milkmilk compositionpasteurized milkqualityultrahigh-temperature processed milk

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