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Evaluation of Heat Deterioration of Hard Milk Fat as a Function of Pressurization Time by Chemiluminescence Analysis
chemiluminescence hard milk fat high-pressure treatment
2009/7/7
Chemiluminescence (CL) analysis was used to evaluate the thermal deterioration of hard milk fat two pressurization periods. Hard milk fat was heated at 200°C for 1 h, 2 h or 3 h after high-pressure tr...