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Engineering Aspects of Milk and Dairy Products

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DOI: 10.1201/9781420090390-c7
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Volatile components in microwave- and conventionally-heated milk

Esther Valero, Jesus Sanz and Isabel Martinez-Castro
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DOI: 10.1016/S0308-8146(99)00069-2
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Heat treatment of milk in domestic microwave ovens

R. Sieber, P. Eberhard and P.U. Gallmann
International Dairy Journal 6 (3) 231 (1996)
DOI: 10.1016/0958-6946(95)00009-7
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Emerging Dairy Processing Technologies

Vijay K. Mishra and Lata Ramchandran
Emerging Dairy Processing Technologies 33 (2015)
DOI: 10.1002/9781118560471.ch2
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Vitamin B1and B6Retention in Milk after Continuous-Flow Microwave and Conventional Heating at High Temperatures

ISABEL SIERRA and CONCEPCIÓN VIDAL-VALVERDE
Journal of Food Protection 64 (6) 890 (2001)
DOI: 10.4315/0362-028X-64.6.890
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Using front-face fluorescence spectroscopy for prediction of retinol loss in milk during thermal processing

Jinfang Liu, Anna Zamora, Manuel Castillo and Jordi Saldo
LWT 87 151 (2018)
DOI: 10.1016/j.lwt.2017.08.073
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Influence of Carbon Dioxide Addition to Raw Milk on Microbial Levels and Some Fat-Soluble Vitamin Contents of Raw and Pasteurized Milk

Patricia Ruas-Madiedo, Victoria Bascarán, Alfredo F. Braña, Juan Carlos Bada-Gancedo and Clara G. de los Reyes-Gavilán
Journal of Agricultural and Food Chemistry 46 (4) 1552 (1998)
DOI: 10.1021/jf970914d
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