Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products
Abstract Milk is a nutritious perishable product having a short shelf-life owing to the occurrence of spoilage bacteria in it. This has led to an increasing demand for ensuring safety through milk processing. Conventional techniques (such as heat treatment) increase shelf-life but damage the nutriti...
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| Médium: | Online |
| Jazyk: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2020
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| On-line přístup: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200279&lng=en&tlng=en |
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