Savello, P. <br/><br/>
Reduced yogurt syneresis using ultrafiltration and very-high temperature heating 
by P.A. Savello and R.A. Dargan 
 - Milchwissenschaft .
<br/><br/><label>Subjects--Index Terms: </label>Microfiltracion Productos lacteos Yogur Alimentos Tecnologia de los alimentos