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1 Ergebnisse
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Comparative thermal impact of two UHT technologies, continu..:
Roux, Stéphanie
;
Courel, Mathilde
;
Birlouez-Aragon, Inès
...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2016.02.001. , 2016
Link:
https://hal.science/hal-01561034
RT Journal T1 <Title>Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftinraparis:oai:HAL:hal-01561034v1&Exemplar=1&LAN=DE A1 Roux, Stéphanie A1 Courel, Mathilde A1 Birlouez-Aragon, Inès A1 Municino, Francesco A1 Massa, Mario A1 Pain, Jean-Pierre PB HAL CCSD; Elsevier YR 2016 K1 Maillard reaction K1 Thermal degradation K1 Kinetics K1 Thermal treatment K1 [SDV.IDA]Life Sciences [q-bio]/Food engineering K1 [CHIM.OTHE]Chemical Sciences/Other JF info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2016.02.001 LK http://dx.doi.org/https://hal.science/hal-01561034 DO https://hal.science/hal-01561034 SF ELIB - SuUB Bremen
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