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Improved flavor-color produced in evaporated milk

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Authors

N. P. Tarassuk

Publication Information

California Agriculture 1(11):4-4.

Published October 01, 1947

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Abstract

There is no known effective method of preventing the cooked or caramelized flavor and brown discoloration of milk processed at high temperatures to render it sterile.

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Improved flavor-color produced in evaporated milk

N. P. Tarassuk
Webmaster Email: wsuckow@ucanr.edu

Improved flavor-color produced in evaporated milk

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

N. P. Tarassuk

Publication Information

California Agriculture 1(11):4-4.

Published October 01, 1947

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

There is no known effective method of preventing the cooked or caramelized flavor and brown discoloration of milk processed at high temperatures to render it sterile.

Full text

Full text is available in PDF.

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