Effect of high hydrostatic pressure, ultrasound and pulsed electric fields on milk composition and characteristics
High hydrostatic pressure, ultrasonication and pulsed eletrcic fields (PEF) belong to novel food processing methods which are mostly implemented in combination with moderate temperatures and/ or in combination with each other in order to provide adequate microbiological quality with minimal losses o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2012-03-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=116545&lang=en |