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Application of different sterilising modes and the effects on processed cheese quality
processed cheese sterilising modes lysine bio-available lysine ammonia sensory properties
2014/2/27
The aim of the present work is to evaluate the impacts of four different sterilising modes (110°C 100 min, 115°C 32 min, 120°C 10 min, and 125°C 3.2 min – with a constant lethal effect on microorganis...