Advantages and disadvantages of high power ultrasound application in the dairy industry
Preservation of food with thermal sterilisation is usually the most common way nowadays. Besides the positive aim of preservation regarding microorganisms’ reduction, elevated temperature in processing simultaneously causes serious changes in nutritive and organoleptical properties of food. Loss of...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2009-12-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=69572 |