Changes in Chemical Properties of Food Product in Ohmic Heating von Shivmurti Srivastav (2014, Taschenbuch)

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The main purpose of this User Defined Project is to study the changes in chemical properties of liquid food such as acidity, fat content, protein denaturation, TSS, pH, etc. occurring due to ohmic heating in different types of liquid food products by comparing the ohmically heated product to conventionally heated and raw products.
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