Characterization of Pasteurized Fluid Milk Shelf-life Attributes

By H. Fromm, K. Boor. 2004

198 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/7c35d38cf0f168bbfa927a1fbedfcb8f9fe60d54

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. E. Chambers
2. R. Ross
3. Paul D. Cotter
4. T. Beresford

Citations in the corpus

• The complex microbiota of raw milk. (2013, background): “While this can help to further reduce bacterial counts (Fromm & Boor, 2004) and to eliminate microorganisms of concern including Mycobacterium avium ssp. paratuberculosis (MAP; Grant et al., 2002) and L. monocytogenes (Doyle et al., 1987), there have also been some suggestions that this approach…”
• COMPARISON OF THE SENSORY PROPERTIES OF ULTRA-HIGH-TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES (2009, background): “2003) and processed milks that are not specific to UHT milk (Chapman et al. 2001; Fromm and Boor 2004; Clare et al. 2005).”