About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Technology for production of low viscosity drinking yogurt

2001

Minkova, S. (ELBY - Bulgaricum (Elin Pelin Branch), BG-1202 Sofia (Bulgaria))

AGROVOC Keywords
acidification almacenamiento cultivos iniciadores culture starter homogenization keeping quality lactobacillus bulgaricus organoleptic properties pasteurisation pasteurizing starter cultures stockage storage streptococcus thermophilus technologie technology tecnologia viscosidad viscosity yaourt yoghurt yogur
Bibliographic information
Bulgarian Journal of Agricultural Science
Volume 7 Issue 3 ISSN 1310-0351
Pagination
pp. 341-344
Other Subjects
Aptitude a la conservation; Viscosite; Propiedades organolepticas; Propriete organoleptique; Homogeneizacion; Pasteurizacion; Homogeneisation; Aptitud para la conservacion; Acidificacion
Language
English
Note
Summary (En)
3 ill.; 8 ref.
Type
Summary
Corporate Author
National Centre for Agrarian Sciences, Sofia (Bulgaria)
2002-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Institute of Agricultural Economics

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]