Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods
Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States....
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/28661 |