Process conditions influence on characteristics of holding tube fouling due to cheese sauce

LWT

Volumn 37, Issue 5, 2004, Pages 565-572

  Li, Lei ^a   Singh, Rakesh K ^b   Lee, Jun Ho ^c,d  

^a PURDUE UNIVERSITY   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

^c Daegu University   (South Korea)

^d Div of Food Biol and Chem Eng   (South Korea)

Author keywords

Cheese sauce; Fouling; Holding tube; Process conditions

Indexed keywords

EID: 3042589673     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.01.002     Document Type: Article

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