Effect of High-Pressure Processing on Microbial Quality of Skimmed Milk
Authors
Marika Liepa
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Jelena Zagorska
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Ruta Galoburda
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Svetlana Kostascuka
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Language: English
Page range: 118 - 122
Submitted on: Oct 4, 2016
Accepted on: Nov 29, 2017
Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
Related subjects:
© 2018 Marika Liepa, Jelena Zagorska, Ruta Galoburda, Svetlana Kostascuka, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.