Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk

Publication date: Available online 15 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Kakoli Pegu, Shalini S. Arya

Source: Innovative Food Science and Emerging Technologies - February 15, 2021 Category: Food Science Source Type: research