Fate of Pathogenic Organisms in a Whey Beverage Treated With High Pressure Processing

doi 10.31274/etd-180810-1172
Full Text
Abstract

Available in full text

Date

Unknown

Authors
Publisher

Iowa State University

Related search

Valorization of Milk Whey as a Dairy Beverage Adapted to Processing in Rural Settlements

Agrarian
2019English

Quality of Fermented Whey Beverage With Milk

Hemijska Industrija
ChemistryChemical Engineering
2016English

Critical Points and the Presence of Pathogenic Bacteria in Iced Beverage Processing Lines

Journal of Infection in Developing Countries
MedicineVirologyParasitologyInfectious DiseasesMicrobiology
2017English

Pathogenic Micro-Organisms

American Journal of Public Health
1925English

Processing of Morsellised Femoral Heads With High-Pressure Saline

Acta Orthopaedica Scandinavica
2001English

Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications

Journal of Food Processing & Technology
2015English

Sensory Properties of High-Pressure-Treated Milk

2017English

Preparation of Whey Based Custard Apple (Annona Squamosa L.) Pulp Beverage

RESEARCH JOURNAL OF ANIMAL HUSBANDRY AND DAIRY SCIENCE
2017English

Research of Using High-Pressure Treatment in Food Processing

NIPPON GOMU KYOKAISHI
2006English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy