EFFECT OF ULTRA HIGH TEMPERATURE PROCESSING ON LIPIDS OXIDATION IN MILK-FORTIFIED WITH SOME MINERAL ELEMENTS
The hypothesis of the present study was that the Ultra-high temperature (UHT) processing of fluid milk-fortified with Zn, Fe or Mg individually might change the perception of milk flavor as compared to normal UHT milk without fortification. Samples of fortified milk with zinc, iron and magnesium hav...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2017-08-01
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| Series: | Mesopotamia Journal of Agriculture |
| Subjects: | |
| Online Access: | https://magrj.mosuljournals.com/article_161291_8e8ceedb95fc92b0ed244dc82c30b511.pdf |
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