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[Thermization of acidophilus dairy products]

1990

Abrahamsen, R.K. (Norges Landbrukshoegskole, Aas (Norway). Inst. for Meieri- og Naeringsmiddelfag)

AGROVOC Keywords
calentamiento chauffage food technology heating kefir ph proteolisis proteolyse proteolysis rheological properties technologie alimentaire temperatura temperature yaourt yoghurt yogur
Bibliographic information
Volume 79 Issue 9 ISSN 0025-8776
Pagination
pp. 270-275
Other Subjects
Microorganismos/ aptitud para la conservacion; Microorganisms/ keeping quality; Propiedades reologicas; Propriete rheologique; Tecnologia de los alimentos; Microorganisme/ aptitude a la conservation
Language
Norwegian
Note
2 tables, 4 figures; 38 ref. Summary (No)
Type
Summary
1990-08-15
AGRIS AP
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