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Heat stability of dried skim milk used in the production of evaporated milk. I. Effect of type of water used in the reconstitution of dried skim milk






Revista de Ciencias Biologicas 14(1): 137-143

Heat stability of dried skim milk used in the production of evaporated milk. I. Effect of type of water used in the reconstitution of dried skim milk

Deionized, drinking or softened water was used to reconstitute dried skim milk samples. Details of samples and heat stability determination have already been reported in earlier studies (see preceding 2 abstr.).

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Accession: 001607091



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