Functional and sensory properties of olives fortified spreadable cheese
The aim of this work was to investigate the influence of olive type (green and black) and content on quality and sensory properties of spreadable cheese with olives. Total solids, pH value, colour (colourimetric), total phenols by Folin-Ciocalteau method and antioxidant capacity (FRAP) of the raw ma...
Uloženo v:
| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Croatian Dairy Union
2019-01-01
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| Edice: | Mljekarstvo |
| Témata: | |
| On-line přístup: | https://hrcak.srce.hr/file/319167 |
| Tagy: |
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