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Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves

dc.contributor.authorAstráin-Redín, Leire
dc.contributor.authorSkipnes, Dagbjørn
dc.contributor.authorCebrián, Guillermo
dc.contributor.authorÁlvarez-Lanzarote, Ignacio
dc.contributor.authorRode, Tone Mari
dc.date.accessioned2023-05-12T12:40:11Z
dc.date.available2023-05-12T12:40:11Z
dc.date.created2023-05-02T18:35:18Z
dc.date.issued2023
dc.identifier.citationFoods. 2023, 12 (7), .
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/11250/3067807
dc.language.isoeng
dc.titleEffect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves
dc.title.alternativeEffect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber0
dc.source.volume12
dc.source.journalFoods
dc.source.issue7
dc.identifier.doi10.3390/foods12071457
dc.identifier.cristin2144830
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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