Works (1)
Updated: July 5th, 2023 15:53
1991 journal article
THE EFFECT OF VARIOUS UHT PROCESSING PARAMETERS AND STORAGE-CONDITIONS ON THE SATURATED ALDEHYDES IN HALF-AND-HALF CREAM
JOURNAL OF FOOD PROTECTION, 54(2), 109-+.
TL;DR:
Raw cream was standardized to 10% fat and processed by ultra-high-temperature (UHT) steam injection, then aseptically packaged by a Tetra Pak AB3-250 filler and analyzed at 0, 1, 3, 6, and 12 months.
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Added: August 6, 2018
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