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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书目信息
出版者
Latvian University of Agriculture
页码
p. 86-90
其它主题
Analisis organoleptico; Creme; Productos lacteos
语言
拉脱维亚语
注释
Summaries (En, Lv)
3 tables; 2 ill.
ISBN
9984-596-09-5
翻译的标题
Sensoro ipasibu raksturojums skabam krejumam ar garsaugiem
类型
Summary; Conference
来源
[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.
粮农组织大会
Vide cilvekam, cilveks videi, Jelgava (Latvia), 27-28 May 1998
1998-08-15
AGRIS AP