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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

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

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