Psychrotrophic bacteria and their negative effects on milk and dairy products quality
The characteristics of bacterial populations in raw milk at the time of processing has a significant influence on shelf-life, organoleptic quality, spoilage and yields of raw milk, processed milk as well as on the other dairy products. Unfortunately, cold and extended storage of raw milk, as a commo...
Wedi'i Gadw mewn:
| Prif Awduron: | , , |
|---|---|
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Croatian Dairy Union
2012-06-01
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| Cyfres: | Mljekarstvo |
| Pynciau: | |
| Mynediad Ar-lein: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=124020&lang=en |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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