Pregledni rad

Structural studies of dairy products: practical aspects

Miloslav Kalab ; Food Research Centre Agriculture Canada, Ottawa, Ontario, Canada

Sažetak

This review presents an overview of the most recent developments of application of electron microscopy and related techniques in dairy technology. In addition to general aspects of investigations conducted in an electron microscope laboratory, special attention has been paid to development of structure, in milk products, like: yoghurt, unripened cheese, ripened cheese, cheese spread, ultrafiltered milk retentate and dried milk products

Ključne riječi

milk; dairy products; practical aspects

Hrčak ID:

96698

URI

https://hrcak.srce.hr/96698

Datum izdavanja:

2.9.1990.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.359 *