Effect of High-Pressure Processing on Microbial Quality of Skimmed Milk Cover

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Effect of High-Pressure Processing on Microbial Quality of Skimmed Milk

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

Volume 72 (2018): Issue 2 (June 2018)

By: Marika Liepa, Jelena Zagorska, Ruta Galoburda and Svetlana Kostascuka

Open Access

|May 2018

Authors

Marika Liepa

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Jelena Zagorska

jelena.zagorska@llu.lv

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

DOI: https://doi.org/10.2478/prolas-2018-0019 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X

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Language: English

Page range: 118 - 122

Submitted on: Oct 4, 2016

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Accepted on: Nov 29, 2017

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Published on: May 8, 2018

Published by: Latvian Academy of Sciences

In partnership with: Paradigm Publishing Services

Publication frequency: 6 issues per year

Keywords:

microbial load reduction

Related subjects:

General interest,

General mathematics

© 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.

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