Ultra-high-temperature processed and conventionally processed milk in the preparation of instant pudding

Ultra-high-temperature processed and conventionally processed milk in the preparation of instant pudding

M.S.

Bibliographic Details
Main Author: Pearson, Joanne Miller
Other Authors: Human Nutrition and Foods
Format: Others
Language:en
Published: Virginia Polytechnic Institute and State University 2021
Subjects:
LD5655.V855 1985.P427
Consumers' preferences
Milk > Flavor and odor > Rating of
Milk > Preservation
Puddings > Rating of
Online Access:http://hdl.handle.net/10919/104533

Internet

http://hdl.handle.net/10919/104533

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