Possibilities of implementing nonthermal processing methods in the dairy industry

In the past two decades a lot of research in the field of food science has focused on new, non-thermal processing methods. This article describes the most intensively investigated new processing methodsfor implementation in the dairy industry, like microfiltration, high hydrostatic pressure, ultraso...

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Bibliographic Details
Main Author: Irena Jeličić
Format: Article
Published: Croatian Dairy Union 2010-06-01
Online Access:http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=83893