Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Haytham A. Jaddou"'
Publikováno v:
Journal of Dairy Research. 45:391-403
SummaryThe effect of heat treatment of milk on low molecular weight, volatile compounds was studied in order to relate changes in the flavour of milks to changes in chemical composition. Milks were heat treated in a UHT plant for 3 or 90 s at 140 °C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3255ade958be8fc4f0fa87b032d9374f
https://doi.org/10.1017/s0022029900016617
https://doi.org/10.1017/s0022029900016617
