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Ultra-high Temperature (UHT) Processing: Technological Significance and Updates Current Nutrition & Food Science Vol. 16, Issue 8, 1183, 2020 |
How to cite this article
T.H. Varzakas and A.E. Labropoulos, 2007. The Effects of Mass Flow Rate in an Indirect Ultra-High Temperature Processing System. American Journal of Food Technology, 2: 490-501.
DOI: 10.3923/ajft.2007.490.501
URL: https://scialert.net/abstract/?doi=ajft.2007.490.501
DOI: 10.3923/ajft.2007.490.501
URL: https://scialert.net/abstract/?doi=ajft.2007.490.501