Results 161 to 170 of about 34,001 (265)

Characteristics and Preferences of Pure Milk and UHT Milk Consumers in Pamekasan District, Indonesia

, 2020
Joko Purdiyanto, Riszqina, Selvia Nurlaila   +2 more
openalex   +2 more sources

Novel Insights into Milk Coffee Products: Component Interactions, Innovative Processing, and Healthier Product Features. [PDF]

Foods
Li Y, Zhao D, Li W, Yu X, Zhang X, Shi J, Li H, Shi Y.   +7 more
europepmc   +1 more source

Alkylphenols (4-n-Nonylphenol and 4-n-Octylphenol) in Milk and Dairy Products, Beverages, and Vegetable Oils: Occurrence and Dietary Exposure in Türkiye. [PDF]

Foods
Canlı O, Güzel B, Basaran B.
europepmc   +1 more source

Inactivation of Influenza A Viruses (H1N1, H5N1) During Grana-Type Raw Milk Cheesemaking: Implications for Foodborne Transmission Risk. [PDF]

Viruses
Moreno A, Pongolini S, Merialdi G, Cattoli G, Terregino C, Santini N, Benedetti S, Piccolomini LL, Padovani A, Rosamilia A, Alborali GL, Daminelli P.   +11 more
europepmc   +1 more source

Evaluation of UHT milk processed by direct steam injection and steam infusion technology

, 2007
Bozena Malmgren
openalex   +1 more source

PRESENÇA DE ANTIBIÓTICOS, CONSERVANTES E RECONSTITUINTES EM LEITE UHT E PASTEURIZADO

, 2015
Frederico Teixeira Corrêa, Sérgio Augusto de Sousa Campos, Sandra Maria Pinto   +2 more
openalex   +2 more sources

Antibiotic residues in Brazilian UHT milk: a screening study [PDF]

, 2009
Giovanni Fonseca, Adriano G. Cruz, José A.F. Faria, Ramon Silva, Mirian Ribeiro Leite Moura, Lucía María Jaeger de Carvalho   +5 more
openalex   +1 more source

Accelerating countermeasure candidate discovery for A-series chemical warfare agent exposure. [PDF]

Proc Natl Acad Sci U S A
Morato NM, Mason KE, Corzett TH, Valdez CA, Alfaro TM, Hok S, Cooks RG, Mayer BP.   +7 more
europepmc   +1 more source

Impact of casein and whey protein content on the renneting properties of UHT-treated microfiltrated milk concentrates.

, 2010
Selda Bulca, Alexander Tolkach, Jeanette Kupfer, Ulrich Kulozik   +3 more
openalex   +1 more source

Evaluation of increased vitamin D fortification in high-temperature, short-time–processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt [PDF]

, 2010
A.L. Hanson, L. E. Metzger
openalex   +1 more source