Pregledni rad

Oxidation-reduction potential of milk and milk products

Angelina Palić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Željka Dikanović-Lučan

Sažetak

Redox potential measurement is one of physico-chemical methods which are easy to perform, accurate and reliable. The results give one an insight into oxidation, i.e. reduction properties of milk so it is very useful method for quality determination of milk and dairy products. Theory and methods of redox potential measurements, as well as up to date research of milk, cheese and yogurt are described.

Ključne riječi

redox potential; milk; cheese; yoghurt

Hrčak ID:

95377

URI

https://hrcak.srce.hr/95377

Datum izdavanja:

10.4.1993.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.917 *