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Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts
This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8...
Shranjeno v:
| izdano v: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Korean Society for Food Science of Animal Resources
2017
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5434217/ https://ncbi.nlm.nih.gov/pubmed/28515654 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.2.305 |
| Oznake: |
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