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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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2010-06-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=83893 |