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Cited article:
Isabel Sierra , Concepción Vidal-Valverde
Lait, 80 6 (2000) 601-608
This article has been cited by the following article(s):
7 articles
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Vijay K. Mishra and Lata Ramchandran 33 (2015) https://doi.org/10.1002/9781118560471.ch2
Assessment of thiamine content in some dairy products and rice milk
Jelena Lalić, Marko Denić, Slavica Sunarić, et al. CyTA - Journal of Food 12 (3) 203 (2014) https://doi.org/10.1080/19476337.2013.814713
No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods
Gábor Géczi, Márk Horváth, Tímea Kaszab, Gonzalo Garnacho Alemany and Karl X. Chai PLoS ONE 8 (1) e53720 (2013) https://doi.org/10.1371/journal.pone.0053720
Microwave milk pasteurization without food safety risk
Péter Korzenszky, Péter Sembery and Gábor Géczi Potravinarstvo Slovak Journal of Food Sciences 7 (1) 45 (2013) https://doi.org/10.5219/260
THE EFFECT OF CINNAMON AND GUAR GUM ONBACILLUS CEREUSPOPULATION IN MILK
S. GULER and M. SEKER Journal of Food Processing and Preservation 33 (3) 415 (2009) https://doi.org/10.1111/j.1745-4549.2009.00417.x
Engineering Aspects of Milk and Dairy Products
Ricardo Pereira and António Vicente Contemporary Food Engineering, Engineering Aspects of Milk and Dairy Products 155 (2009) https://doi.org/10.1201/9781420090390-c7