The use of permitted additives and heat‐treatment to optimize the heat‐stability of skim milk and concentrated skim milk
作者： A. W. M. Sweetsur , D. D. Muir
DOI: 10.1111/J.1471-0307.1980.TB00003.X
关键词: Coagulation (water treatment) 、 Skimmed milk 、 Heat stability 、 Chemistry 、 Citric acid 、 Modified milk ingredients 、 Food science 、 Toned milk
摘要:
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sci-hub.st 参考文章(17)
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