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...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Mendel University Press
2018-01-01
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| Цуврал: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://acta.mendelu.cz/66/2/0365/ |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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