高木 和子, 依田 一豊, 宮澤 賢司, 原田 岳, 何 方, 平松 優
日本官能評価学会誌
20
(1),
10-15,
2016
In this study, we compared the physicochemical properties and sensory attributes of low temperature pasteurized (LTLT) milk and ultra-high temperature treated (UHT) milk, both of which were produced …
DOI
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