Review: Freeze Concentration Technology Applied to Dairy Products
Freeze concentration is a process of concentrating liquid products by freezing the water content and subsequently removing the so-formed ice crystals from the food system. In dairy processing, this technology offers the advantage of minimizing the heat abuse of sensitive milk components, such as pro...
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Veröffentlicht in: | Food Science and Technology International 2011-02, Vol.17 (1), p.5-13 |
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Format: | Artikel |
Sprache: | eng |
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