Ultrasound imaging: A non-destructive method for monitoring changes caused by microbial enzymes in aseptically-packed milk and soft ice-cream base material

Raija Ahvenainen; Gun Wirtanen; Tiina Mattila-Sandholm

Ultrasound imaging: A non-destructive method for monitoring changes caused by microbial enzymes in aseptically-packed milk and soft ice-cream base material

Raija Ahvenainen, Gun Wirtanen, Tiina Mattila-Sandholm

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Article › Scientific › peer-review

Original language	English
Pages (from-to)	397-403
Journal	Lebensmittel-Wissenschaft & Technologie
Volume	24
Issue number	5
Publication status	Published - 1991
MoE publication type	A1 Journal article-refereed

Cite this

@article{9762ada4548a40fd87d2646bd3f4917e,

title = "Ultrasound imaging: A non-destructive method for monitoring changes caused by microbial enzymes in aseptically-packed milk and soft ice-cream base material",

author = "Raija Ahvenainen and Gun Wirtanen and Tiina Mattila-Sandholm",

note = "Project code: ELI600101",

year = "1991",

language = "English",

volume = "24",

pages = "397--403",

journal = "Lebensmittel-Wissenschaft & Technologie",

issn = "0023-6438",

publisher = "Academic Press",

number = "5",

}

Ultrasound imaging: A non-destructive method for monitoring changes caused by microbial enzymes in aseptically-packed milk and soft ice-cream base material. / Ahvenainen, Raija; Wirtanen, Gun; Mattila-Sandholm, Tiina.
In: Lebensmittel-Wissenschaft & Technologie, Vol. 24, No. 5, 1991, p. 397-403.

Research output: Contribution to journal › Article › Scientific › peer-review

TY - JOUR

T1 - Ultrasound imaging

T2 - A non-destructive method for monitoring changes caused by microbial enzymes in aseptically-packed milk and soft ice-cream base material

AU - Ahvenainen, Raija

AU - Wirtanen, Gun

AU - Mattila-Sandholm, Tiina

N1 - Project code: ELI600101

PY - 1991

Y1 - 1991

M3 - Article

SN - 0023-6438

VL - 24

SP - 397

EP - 403

JO - Lebensmittel-Wissenschaft & Technologie

JF - Lebensmittel-Wissenschaft & Technologie

IS - 5

ER -