Rheological and sensorial properties of foaming dairy products

Rohenkohl, H.

Rheological and sensorial properties of foaming dairy products

1994

Rohenkohl, H. (Deutsches Institut fuer Lebensmitteltechnik, Quakembruck (Germany, F.R.))

Ключевые слова АГРОВОК

air aire analyse organoleptique aria cheese dessert desserts dietetic foods espectrometria food technology formaggio fromage gelato helado icecream lipide lipidi lipids organoleptic analysis organoleptic properties postres queso rheological properties spectrometrie spectrometry spettrometria technologie alimentaire tecnologia alimentare yaourt yoghurt yogur yogurt

Библиографическая информация

Опубликовано в

Scienza e Tecnica Lattiero-Casearia (Italy)

Том 45 Выпуск 4 ISSN 0390-6361

Нумерация страниц

pp. 357-374

Другие темы

Proprieta' reologiche; Propiedades organolepticas; Analisis organoleptico; Lipidos; Cibi dietetici; Creme glacee; Propriete organoleptique; Aliment de regime; Propriete rheologique; Tecnologia de los alimentos; Alimentos dieteticos; Proprieta' organolettiche; Propiedades reologicas; Analisi organolettiche

Язык

Немецкий

Примечание

Summaries (De, It)

2 tables; 15 graphs; 9 ref.

Тип

Conference; Numerical Data; Summary

Конференция

[Meeting on new ideas on production and on quality evaluation of dairy products], Parma (Italy), 22 Apr 1993

В АГРИСе с: 1995-08-15

Формат: AGRIS AP

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