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Accelerated Shelf-Life Study of Ultra-High Temperature (UHT) Cream Cheese

by Özge Aslan, Tuğçe Ulutaşdemir, Ilker Yildiz and Arzu Çağrı-Mehmetoğlu

Journal of Food and Nutrition Research. 2024, 12(4), 228-235. DOI: 10.12691/jfnr-12-4-7
Pub. Date: April 25, 2024Views: 4761 Downloads: 7325Like: 0

Ultra-high temperature (UHT) technology cream cheese accelerated shelf-life

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