Changes in the mineral balance of milk submitted to technological treatments

Publisher： Elsevier

ISSN： 0924-2244

Source： Trends in Food Science and Technology, Vol.9, Iss.7, 1998-07, pp. : 281-288

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Bacillus cereus in Refrigerated Milk Submitted to Different Heat Treatments

By Aires Georgiana S. B. Walter Eduardo H. M. Junqueira Valéria C. A. Roig Salvador M. Faria José A. F.

Journal of Food Protection, Vol. 72, Iss. 6, 2009-06 ,pp. : 1301-1305

International Association for Food Protection

Access to resources Recommend Favorite

Changes in the Microbial Composition of Raw Milk Induced by Thermization Treatments Applied Prior to Traditional Greek Hard Cheese Processing

By Samelis John Lianou Alexandra Kakouri Athanasia Delbès Céline Rogelj Irena Bogovič-Matijašić Bojana Montel Marie-Christine

Journal of Food Protection, Vol. 72, Iss. 4, 2009-04 ,pp. : 783-790

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Heat Treatments on Aminoglycosides in Milk

By Zorraquino M. A. Althaus R. L. Roca M. Molina M. P.

Journal of Food Protection, Vol. 72, Iss. 6, 2009-06 ,pp. : 1338-1341

International Association for Food Protection

Access to resources Recommend Favorite

Technological and dietetic characteristics of probiotic acidophilus milk

By Sarkar S. Misra A.K.

British Food Journal, Vol. 112, Iss. 3, 2010-01 ,pp. : 275-284

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Historical changes in the mineral content of fruits and vegetables

By Mayer Anne-Marie

British Food Journal, Vol. 99, Iss. 6, 1997-07 ,pp. : 207-211

Emerald Group Publishing Ltd

Access to resources Recommend Favorite