Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products
Golfo Moatsou
Abstract
Processing results in several kinds of dairy products with variable properties and shelf lives that preserve and often enhance the unique nutritional and biological value of milk [...].
Topics & Concepts
Shelf lifeFood scienceBusinessBiochemical engineeringBiotechnologyBiologyEngineeringMeat and Animal Product QualityProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides