Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/69141
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dc.contributor.authorPrakash, S.en
dc.contributor.authorHuppertz, T.en
dc.contributor.authorKravchuk, O.en
dc.contributor.authorDeeth, H.en
dc.date.issued2010en
dc.identifier.citationJournal of Food Engineering, 2010; 96(2):179-184en
dc.identifier.issn0260-8774en
dc.identifier.urihttp://hdl.handle.net/2440/69141-
dc.description.statementofresponsibilitySangeeta Prakash, Thom Huppertz, Olena Karvchuk and Hilton Deethen
dc.description.urihttp://www.journals.elsevier.com/journal-of-food-engineering/en
dc.language.isoenen
dc.publisherElsevier Sci Ltden
dc.rightsCopyright 2009 Elsevier Ltd. All rights reserved.en
dc.subjectMilk; UHT; Chocolate; Fouling; Carrageenanen
dc.titleUltra-high temperature processing of chocolate flavoured milken
dc.typeJournal articleen
dc.identifier.rmid0020114329en
dc.identifier.doi10.1016/j.jfoodeng.2009.07.008en
dc.identifier.pubid27032-
pubs.library.collectionAgriculture, Food and Wine publicationsen
pubs.verification-statusVerifieden
pubs.publication-statusPublisheden
dc.identifier.orcidKravchuk, O. [0000-0001-5291-3600]en
Appears in Collections:Agriculture, Food and Wine publications

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