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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2002; 6(1):116-125

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.1.116

Article

The UHT Processing of Non-Viscous Liquid Products

Rakesh K. Singh1, Jun Ho Lee2,*
1Department of Food Science & Technology, Univ. of Georgia, Athens, GA 30602-7610, USA
2Div. of Food, Biological & Chem. Engr, Daegu University, Gyeongsan, Gyeongbuk 712-714, Korea
*Corresponding author : Jun Ho Lee, Division of Food, Biological and Chemical Engineering, Daegu University, 15 Naeri, Jillyang, Gyeongsan, Gyeongbuk 712-714, Korea. Phone: +82-53-850-6535, Fax: +82-53-850-6539, E-mail: leejun@daegu.ac.kr

ⓒ Copyright 2002 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2002