PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS
The main aim of food process is to control microorganism in dairy products in terms of product safe and quality. Thermal processes for microbiological safety such as pasteurization, sterilisation, exsiccating and enriching are widespread. But because of heat heat processing in foods (aroma, taste...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kyrgyz Turkish Manas University
2013-05-01
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| Series: | MANAS: Journal of Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/download/article-file/575880 |
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