PROCESS
Published • Feb 16, 2010
Authors:,
LARSEN NIELS ERIK
SOEE JOERN BORCH
Abstract
The use of a lipid acyltransferase in the manufacture of UHT milk for improving the stability, particularly the long term stability, and/or improving the perceptible sensory difference and/or improving smell and/or taste and/or for reducing the cholesterol content and/or for eliminating or reducing ...
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