Cargando…
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 >...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2013
|
| Materias: | |
| 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 |