Assessment of pasteurisation of edible insects using enzymatic tests (activity of alkaline phosphatase and lactoperoxidase) applied in dairy products

von Grabowski, N T
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2018)

Similarities and differences among fluid milk products traditionally produced, extended shelf life and ultrahigh-temperature processed

von Grabowski, N T
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2013)