Some factors of major importance for thermal processing
2004
Niketic, G.B.(Zavod za mlekarstvo, Beograd - Novi Beograd (Serbia and Montenegro)) | Miocinovic, D.Z. | Markovic, D.
The influence of high temperatures on the technological properties of milk has been considered in this paper. Determination of chemical changes that take place during processing of milk is mainly achieved to retrospectively assess the heat treatment. In spite of the number work the content of the lactulose, furosin and HMF can be indicator of thermal processing.
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书目信息
页码
p. 74-82
语言
塞尔维亚
注释
Summaries (En, Sr)
4 tables
33 ref.
翻译的标题
Tehnoloski parametri znacajni za termicku obradu
类型
Conference; Summary; Lit. Review
来源
[Proceedings: Symposium Milk and dairy products, state and perspectives], Pudja, P. (ed.)Jovanovic, S. (ed.).- [sl] (Serbia and Montenegro), [2004]. Simpozijum Mleko i proizvodi od mleka, stanje i perspektive,Simpozijum Mleko i proizvodi od mleka, stanje i perspektive, Zlatibor (Serbia and Montenegro), 25-29 Apr 2004.- p. 74-82
2005-05-15
AGRIS AP