Abstract
Principal changes induced in milk on heating at elevated temperatures (∼140°C) for extended periods is reviewed in the context of the contribution of these changes to heat coagulation of milk. © 1981, American Dairy Science Association. All rights reserved.
Cite
CITATION STYLE
APA
Fox, P. F. (1981). Heat-Induced Changes in Milk Preceding Coagulation. Journal of Dairy Science, 64(11), 2127–2137. https://doi.org/10.3168/jds.S0022-0302(81)82819-6
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