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 |