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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书目信息
出版者
Latvian University of Agriculture
页码
p. 41-45
其它主题
Composicion quimica; Matiere grasse du lait; Propiedades fisicoquimicas; Propriete physicochimique; Acidos grasos
语言
拉脱维亚语
注释
Summaries (En, Lv)
2 tables; 11 ref.
翻译的标题
Jauna veida partikas produktu kimiskais sastavs
类型
Summary; Non-Conventional
来源
[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