Evaluation of Yoghurts with Thyme, Thyme Essential Oil and Salt
The aim of this work was production and evaluation of yoghurts with different addition of thyme (Thymus vulgaris), thyme essential oil (EO) and salt. It was produced: control yoghurt, yoghurt with 0.45 % of salt and 0.25 % of thyme, yoghurt with 0.90 % of salt and 0.50 % of thyme, yoghurt with 0.45...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Mendel University Press
2018-01-01
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| Serier: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Fag: | |
| Online adgang: | https://acta.mendelu.cz/66/2/0365/ |
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