A Method for Predicting Gelation of Aseptically Packaged Steam Injected UHT Milk
- 1 July 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (4) , 1376-1377
- https://doi.org/10.1111/j.1365-2621.1983.tb09242.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Arrhenius Kinetics as Applied to Product Constituent Losses in Ultra High Temperature ProcessingJournal of Food Science, 1982
- RHEOLOGICAL MODELING OF UHT MILK GELS USING A CONE AND PLATE CREEP‐RELAXATION TEST1Journal of Food Process Engineering, 1980
- RHEOLOGICAL BEHAVIOR OF ULTRA‐HIGH TEMPERATURE STEAM INJECTED DAIRY PRODUCTS ON AGING1Journal of Food Process Engineering, 1980
- Effect of Temperature and Time of Processing and Storage on Consumer Acceptability of Ultra-High-Temperature Steam Injected Whole MilkJournal of Dairy Science, 1980
- High-Temperature-Short-Time Sterilized Evaporated Milk. IV. The Retardation of Gelation with Condensed Phosphates, Manganous Ions, Polyhydric Compounds, and PhosphatidesJournal of Dairy Science, 1962