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UHT milk 2.0

Future UHT milk should have more taste & nutrients


Better energy balance, longer shelf life and better nutritional properties: Jury honours Elena Kohler's innovative concept for UHT milk productionGetting young people excited about the bioeconomy - this is the goal of the "Bioeconomy Award" of the University of Hohenheim in Stuttgart. This year, ...


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Fluorescence spectroscopy helps to evaluate meat quality


Scientists of Sechenov University jointly with their colleagues from Australia proposed a new, quicker and cheaper way to assess meat quality. It is based on exposing a small sample to UV light and measuring the spectrum of emission. The method proved to be precise in the classification of meat ...


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