Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk

Different technologically treated Italian milks (whole and semi-skimmed ultra-high temperature (UHT), pasteurized and microfiltered milk), collected from 2009 to 2012, were evaluated for nutritional and technological properties. No significant differences in calcium and sodium were detected (p >...

Descripción completa

Detalles Bibliográficos
Autores principales: Manzi, Pamela, Di Costanzo, Maria Gabriella, Mattera, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302267/
https://www.ncbi.nlm.nih.gov/pubmed/28239113
http://dx.doi.org/10.3390/foods2020254

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302267/
https://www.ncbi.nlm.nih.gov/pubmed/28239113
http://dx.doi.org/10.3390/foods2020254

Ejemplares similares