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...

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Bibliographic Details
Main Authors: Irena Jeličić, Katarina Lisak, Rajka Božanić
Format: Article
Published: Croatian Dairy Union 2012-03-01
Online Access:http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=116545&lang=en