Chemical properties of new kind food products
1998
Jakubaite, M. | Skudra, L. (Latvian Univ. of Agriculture, Jelgava (Latvia). Dept. of Food Technology)
The aim of the research was to work out several mixing formulas for new food products made on the basis of milk fats and combined with components containing high-quality biological combinations. As the result of the research new formulas were worked out as well as the chemical properties of proteins, lactose and fatty acids were determined. The main purpose of the new mixing formulas is to use milk fats for the production of puddings, salad dressings and butter spreads.
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Библиографическая информация
Издатель
Latvian University of Agriculture
Нумерация страниц
p. 41-45
Другие темы
Composicion quimica; Matiere grasse du lait; Propiedades fisicoquimicas; Propriete physicochimique; Acidos grasos
Язык
Латышский
Примечание
Summaries (En, Lv)
2 tables; 11 ref.
Переведенный заголовок
Jauna veida partikas produktu kimiskais sastavs
Тип
Summary; Non-Conventional
Источник
[Collection of articles devoted to the 50th anniversary of Food Technology Faculty], Karklina, D.Blija, A.Kaulins, U. (eds.).- Jelgava (Latvia): Latvian University of Agriculture, 1998. 152 p.
1998-08-15
AGRIS AP
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