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Apparent Viscosity of Milk and Cultured Yogurt Thermally Treated by UHT and Vat Systems

A E Labropoulos1, A Lopez1, J K Palmer1

  • 1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061.

Journal of Food Protection
|March 13, 2019
PubMed

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