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dc.contributor.authorAït-Kaddour, Abderrahmane
dc.contributor.authorHassoun, Abdo
dc.contributor.authorBord, Cécile
dc.contributor.authorSchmidt-Filgueras, Renata
dc.contributor.authorBiancolillo, Alessandra
dc.contributor.authorDi Donato, Francesca
dc.contributor.authorTemiz, Havva Tümay
dc.contributor.authorCozzolino, Daniel
dc.date.accessioned2021-07-13T11:31:31Z
dc.date.available2021-07-13T11:31:31Z
dc.date.created2021-06-14T17:11:53Z
dc.date.issued2021
dc.identifier.citationFood and Bioprocess Technology. 2021, 14 (5), 781-803.
dc.identifier.issn1935-5130
dc.identifier.urihttps://hdl.handle.net/11250/2764279
dc.language.isoeng
dc.titleApplication of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber781-803
dc.source.volume14
dc.source.journalFood and Bioprocess Technology
dc.source.issue5
dc.identifier.doi10.1007/s11947-021-02607-0
dc.identifier.cristin1915724
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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