Šalaševičius, A.; Uždavinytė, D.; Visockis, M.; Ruzgys, P.; Šatkauskas, S.
Comparative Analysis of Pulsed Electric Fields (PEF) and Traditional Pasteurization Techniques: Comparative Effects on Nutritional Attributes and Bacterial Viability in Milk and Whey Products. Appl. Sci. 2023, 13, 12127.
https://doi.org/10.3390/app132212127
AMA Style
Šalaševičius A, Uždavinytė D, Visockis M, Ruzgys P, Šatkauskas S.
Comparative Analysis of Pulsed Electric Fields (PEF) and Traditional Pasteurization Techniques: Comparative Effects on Nutritional Attributes and Bacterial Viability in Milk and Whey Products. Applied Sciences. 2023; 13(22):12127.
https://doi.org/10.3390/app132212127
Chicago/Turabian Style
Šalaševičius, Aivaras, Dovilė Uždavinytė, Mindaugas Visockis, Paulius Ruzgys, and Saulius Šatkauskas.
2023. "Comparative Analysis of Pulsed Electric Fields (PEF) and Traditional Pasteurization Techniques: Comparative Effects on Nutritional Attributes and Bacterial Viability in Milk and Whey Products" Applied Sciences 13, no. 22: 12127.
https://doi.org/10.3390/app132212127
APA Style
Šalaševičius, A., Uždavinytė, D., Visockis, M., Ruzgys, P., & Šatkauskas, S.
(2023). Comparative Analysis of Pulsed Electric Fields (PEF) and Traditional Pasteurization Techniques: Comparative Effects on Nutritional Attributes and Bacterial Viability in Milk and Whey Products. Applied Sciences, 13(22), 12127.
https://doi.org/10.3390/app132212127
