Characteristics of sensory properties of sour cream with seasonings
1998
Bukovska, I. (Latvian Univ. of Agriculture, Jelgava (Latvia). Dept. of Food Technologies)
The aim of the investigation was to widen the sour cream assortment by means of herbal additives. Various herbs such as dried dills, dills with salt, salted parsley, chives as well as stabilizers (Polsgard, caragen and carbo-xymetil-cellulose) were added to sour cream of 15% fat content. Sensory evaluation has proved that all the additives except salted parsley are suitable for the use in production. Samples with all three types of stabilizers have been sufficiently highly evaluated.
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Библиографическая информация
Издатель
Latvian University of Agriculture
Нумерация страниц
p. 86-90
Другие темы
Analisis organoleptico; Productos lacteos; Creme
Язык
Латышский
Примечание
Summaries (En, Lv)
3 tables; 2 ill.
ISBN Международный стандартный книжный номер
9984-596-09-5
Переведенный заголовок
Sensoro ipasibu raksturojums skabam krejumam ar garsaugiem
Тип
Summary; Conference
Источник
[The environment for the people, people for the environment. Reports at the conference of candidate for a doctorate], Latvian Univ. of Agriculture, Jelgava (Latvia).- Jelgava (Latvia): Latvian University of Agriculture, 1998.- ISBN 9984-596-09-5. 200 p.
Конференция
Vide cilvekam, cilveks videi, Jelgava (Latvia), 27-28 May 1998
1998-08-15
AGRIS AP
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