Characteristics of sensory properties of sour cream with seasonings
1998
Bukovska, I. (Latvian Univ. of Agriculture, Jelgava (Latvia). Dept. of Food Technologies)
The aim of the investigation was to widen the sour cream assortment by means of herbal additives. Various herbs such as dried dills, dills with salt, salted parsley, chives as well as stabilizers (Polsgard, caragen and carbo-xymetil-cellulose) were added to sour cream of 15% fat content. Sensory evaluation has proved that all the additives except salted parsley are suitable for the use in production. Samples with all three types of stabilizers have been sufficiently highly evaluated.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
الناشر
Latvian University of Agriculture
ترقيم الصفحات
p. 86-90
مواضيع أخرى
Analisis organoleptico; Productos lacteos; Creme
اللغة
لاتفيا
ملاحظة
Summaries (En, Lv)
3 tables; 2 ill.
الرقم الدولي الموحد للكتاب (ردمك)
9984-596-09-5
العنوان المترجم
Sensoro ipasibu raksturojums skabam krejumam ar garsaugiem
النوع
Summary; Conference
المصدر
[The environment for the people, people for the environment. Reports at the conference of candidate for a doctorate], Latvian Univ. of Agriculture, Jelgava (Latvia).- Jelgava (Latvia): Latvian University of Agriculture, 1998.- ISBN 9984-596-09-5. 200 p.
مؤتمر المنظمة
Vide cilvekam, cilveks videi, Jelgava (Latvia), 27-28 May 1998
1998-08-15
AGRIS AP
مزود البيانات
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