EFFECT OF PROCESS-TIMES AND STORAGE-TIMES AND TEMPERATURES ON CONCENTRATIONS OF VOLATILE MATERIALS IN ULTRA-HIGH-TEMPERATURE STEAM INFUSION PROCESSED MILK

被引：16

作者：

BASSETTE, R

JEON, IJ

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1983年 / 46卷 / 11期

关键词：

D O I：

10.4315/0362-028X-46.11.950

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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页码：950 / 953

页数：4

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