Open AccessEffects of Pasteurization and Ultra-High Temperature Processes on Proximate Composition and Fatty Acid Profile in Bovine Milk
Author(s) -
José M. Pestana,
Adriano Gennari,
Bruna Wissmann Monteiro,
Daniel Neutzling Lehn,
Cláucia Fernanda Volken de Souza
Publication year - 2015
Publication title -
american journal of food technology
Language(s) - English
Resource type - Journals
eISSN - 1557-458X
pISSN - 1557-4571
DOI - 10.3923/ajft.2015.265.272
Subject(s) - pasteurization , bovine milk , food science , fatty acid , chemistry , composition (language) , biochemistry , philosophy , linguistics
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