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Assessment of the Thermal Treatment of Milk during Continuous Microwave and Conventional Heating

Rosina Lopez-Fandiño1, Mar Villamiel1, Nieves Corzo1

  • 1Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.

Journal of Food Protection
|June 5, 2019
PubMed

Keywords:
Microwaveconventional heatingmilkpasteurizationβ-lactoglobulin

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