Sensory characteristics of UHT milk processed by indirect and direct heating methods (Studies on the sensory characteristics and physicochemical properties of UHT processed milk part IV)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 47, Issue 11, 2000, Pages 844-850

  Iwatsuki, Keiji ^a   Konno, Takamichi ^a   Mizota, Yasumichi ^a   Sotoyama, Kazuyoshi ^a   Sumi, Masahiro ^a   Tomita, Mamoru ^a  

^a MORINAGA MILK INDUSTRY CO LTD   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23044445995     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.47.844     Document Type: Article

References (9)

1. BURTON, H. : Dairy Sci. Abstr., 31, 287 (1969)
2. International Dairy Federation : IDF Document 133, new monograph on UHT milk, p. 80 (1981).
3. BURTON, H. : Dairy Ind., 30, 542 (1965).
4. BURTON, H. : Dairy Ind., 30, 611 (1965).
5. BURTON, H. : Dairy Ind., 30, 872 (1965).