Freezing point and sensory quality of skim milk as affected by addition of ultrafiltration permeates for protein standardization

✍ Scribed by W. Rattray; P. Jelen

• Book ID: 116165596
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 742 KB
• Volume: 6
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/0958-6946(95)00062-3