Effect of Ultra-High Temperature Steam Injection Processing and Aseptic Storage on Labile Water-Soluble Vitamins in Milk
Open Access
- 1 March 1989
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 72 (3), 614-619
- https://doi.org/10.3168/jds.s0022-0302(89)79151-7
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- [1] Selected methods for the determination of ascorbic acid in animal cells, tissues, and fluidsMethods in enzymology, 1979
- Effects of ultra-high-temperature (UHT) processing and of subsequent storage on the vitamin content of milkJournal of Dairy Research, 1969
- The influence of the dissolved oxygen in milk on the stability of some vitamins towards heating and during subsequent exposure to sunlightJournal of Dairy Research, 1967