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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...
Shranjeno v:
| izdano v: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2013
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| 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 |
| Oznake: |
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