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Effect of microGARD on keeping quality of direct acidified Cottage cheese

Direct acidified Cottage cheese could be kept well for only 10 to 12 days under refrigeration on account of its high moisture (~74 %) content and relatively high pH (~5.0). The study was, therefore, undertaken to improve the keeping quality of direct acidified Cottage cheese using MicroGARD. The eff...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:J Food Sci Technol
Main Authors: Makhal, S., Kanawjia, S. K., Giri, Apurba
Format: Artigo
Jezik:Inglês
Izdano: Springer India 2013
Teme:
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC4325048/
https://ncbi.nlm.nih.gov/pubmed/25694703
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1055-2
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