Milk Urea Dynamics during its Transformation into Yogurt
The purpose of our work was to evaluate in what measure milk urea concentration stays in processed yogurt and in what measure urea dose influences its quality. We added known amounts of urea into milk destined to yogurt processing in order to obtain probes with concentrations from 0,5 to 28 mg/ 100...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Agroprint Timisoara
2023-11-01
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| মালা: | Scientific Papers Animal Science and Biotechnologies |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://spasb.ro/index.php/public_html/article/view/1998 |
| ট্যাগগুলো: |
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