Hydrodynamic cavitation coupled with thermal treatment for reducing counts of B. coagulans in skim milk concentrate

Publication date: Available online 21 October 2020Source: Journal of Food EngineeringAuthor(s): Jae Young Sim, Steven L. Beckman, Sanjeev Anand, Sergio I. Martínez-Monteagudo
Source: Journal of Food Engineering - Category: Food Science Source Type: research
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