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《Guangzhou Food Science and Technology》 2003-04
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A Study on Stability of Milk Beer Beverage

Fang Xinyang, Zhao Jiang, L?Xiaoling (School of Food Science & Bioengineering, Tianjin University of Science and Technology, 300222)  
Based on analysis of structure characteristics of milk protein fat, the research was carried out in order to check the factors having influence on appearance stability of milk beer, and to determine practical measures for improvement of the beverage quality in the whole technological process according to Stokes Law.
【CateGory Index】: TS275
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