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...
Gorde:
| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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Agroprint Timisoara
2023-11-01
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| Saila: | Scientific Papers Animal Science and Biotechnologies |
| Gaiak: | |
| Sarrera elektronikoa: | https://spasb.ro/index.php/public_html/article/view/1998 |
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