Study on Manufacturing the Low Xanthine Oxidase Activity and Extend Shelf Life HTST Fresh Milk
碩士 === 東海大學 === 畜產與生物科技學系 === 105 === High-temperature short-time (HTST) thermal pasteurization has been effectively used for decades as a method to extend the shelf life of fluid milk. The purpose of this study is to test the HTST full cream milk quality, xanthine oxidase activity, shelf life and n...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/66427243484841027794 |