About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Changes occuring in winter yoghurt during the storage period | Depolama süresi boyunca kış yoğurtlarında meydana gelen değişiklikler

2009

Köse, Ş., Yüzüncü Yıl University, Faculty of Agriculture, Van (Turkey). Div. of Food Engineering

AGROVOC Keywords
acidez acidity almacenamiento ash content chemical composition chemicophysical properties composition chimique contenido de ceniza contenido de materia seca cow milk dry matter content ewe milk homogenization lait de brebis lait de vache leche de oveja leche de vaca lipid content lipolyse lipolysis lutte physique mezclado mixing ph physical control proteolisis proteolysis stockage storage temperatura temperature teneur en cendres teneur en lipides turkey turquie viscosidad viscosity yaourt yoghurt yogur
Bibliographic information
Publisher
Yüzüncü Yıl University, Graduate School of Natural and Applied Sciences
Pagination
77 p.
Other Subjects
Teneur en matia¨re sa¨che; Homoga©na©isation; Prota©olyse; Turqua­a; Propria©ta© physicochimique; Acidita©; Lipa³lisis; Composicia³n quimica; Propiedades fisicoqua­micas; Homogeneizacia³n; Viscosita©; Ma©lange; Control fa­sico; Tempa©rature; Contenido de la­pidos
Language
Turkish
Note
Summaries (En, Tr)
38 tables
13 fig.
ref.
Thesis (MSc in Food Engineering)
Type
Summary; Thesis
Corporate Author
Yüzüncü Yıl University, Graduate School of Natural and Applied Sciences, Van (Turkey)
2012-07-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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]