About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Usage of carrageenan, pectin and the skim cow milk powder in the preparation of skim goat milk yogurt

2000

Bruzantin, F.P.

AGROVOC Keywords
cabra carrageenans carragenina carrageninas chemical composition composition chimique dairy industry dried milk goat milk industria lechera iogurte leche de cabra leche desnatada leche en polvo leite de cabra pectina pectinas pectine pectins skim milk yaourt yoghurt yogur
Bibliographic information
Pagination
99 p.
Other Subjects
Lait de chevre; Composicion quimica; Analise quimica; Carraghenane; Tecnologia de alimento; Lait ecreme; Industrie laitiere; Leite em po; Lait deshydrate
Language
Portuguese
Note
Summaries (En, Pt)
Bibliography p. 84-99; 5 illus.; 6 tables
Translated Title
Utilizacao de carragena, pectina e de leite em po desnatado de vaca na elaboracao de iogurte de leite de cabra desnatado
Type
Summary; Thesis; Non-Conventional; Bibliography
Corporate Author
Escola Superior de Agricultura Luiz de Queiroz, Piracicaba, SP (Brazil)
2001-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Biblioteca Nacional de Agricultura

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]