Milk pasteurization at low temperature under N2O pressure

Journal of Food Engineering

Volumn 105, Issue 1, 2011, Pages 193-195

  Spilimbergo, Sara ^a  

^a UNIVERSITY OF TRENTO   (Italy)

Author keywords

High pressure; Low temperature; Milk; N2O; Pasteurization

Indexed keywords

BACTERIAL REDUCTION; CHEMICAL PARAMETERS; CONSUMER DEMANDS; EMERGING TECHNOLOGIES; FOOD INDUSTRIES; FURTHER DEVELOPMENT; HIGH PRESSURE; INDUSTRIAL SCALE; LOW TEMPERATURE; LOW TEMPERATURE METHOD; LOW TEMPERATURES; MILD OPERATING CONDITIONS; MILK; N2O; NONTHERMAL; PROCESSING AIDS; RESEARCH ISSUES; SHELF LIFE; TEMPERATURE CONDITIONS; TITRATABLE ACIDITY;

FOOD PRODUCTS;

PASTEURIZATION;

BACTERIA (MICROORGANISMS);

EID: 79953057853     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.006     Document Type: Article

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