Comparison among Three Compound Stabilizers of Ultra Heat Treated (UHT) Milk by Back Scattering Turbidity Technique
HANG Feng1 GUO Ben-heng1,* MENG Ling-jie1 REN Lu1 GONG Guang-yu1 WANG Yin-yu1 CHEN Wei2
FOOD SCIENCE . 2009, (7): 36 -39 .  DOI: 10.7506/spkx1002-6630-200907007