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Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different

Maria A Karlsson1, Maud Langton1, Fredrik Innings2

  • 1Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden.

Heliyon
|September 21, 2019
PubMed

Keywords:
ColourFood acceptanceFood qualityFood safetyFood scienceFood storageFood technologyOff-flavourSedimentationSensory evaluationShelf life of foodsUHT milk

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