AGRIS - International System for Agricultural Science and Technology

The influence of Na-caseinate on rheological and sensory characteristics of fermented skim milk with the butter culture butter milk

1995

Macej, O. | Bulatovic, A. | Jovanovic, S. | Obradovic, D. | Mikuljanac, A. | Pudja, P. | Ivanovic, M. (Poljoprivredni fakultet, Beograd (Yugoslavia))


Bibliographic information
Publisher
Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju
Other Subjects
Propiedades organolepticas; Caseinate; Lait ecreme; Propriete organoleptique; Propiedades reologicas; Propriete rheologique; Caseinatos; Lait fermente
Language
Serbian
Note
Summary (En)
4 tables; 37 ref.
ISBN
86-80733-02-4
Type
Conference; Summary
Source
Modern trends in food technology. [Proceedings from the 2nd Yugoslav symposium of food technologists, Belgrade (Yugoslavia), Februar 9-10, 1995], Obradovic, D.B.Jankovic, M.A. (eds.).- Beograd (Yugoslavia): Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju, 1995.- ISBN 86-80733-02-4. p. 366-375
Conference
2. jugoslovenski simpozijum prehrambenih tehnologa, Beograd (Yugoslavia), 9-10 Feb 1995

1996-08-15
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