Izvorni znanstveni članak
Investigations in the possibility of the production of smoked processed cheese
Gordana Niketić
Ljerka Kršev
Puni tekst: hrvatski pdf 835 Kb
str. 67-72
preuzimanja: 562
citiraj
APA 6th Edition
Niketić, G. i Kršev, Lj. (1988). Investigations in the possibility of the production of smoked processed cheese. Mljekarstvo, 38 (3), 67-72. Preuzeto s https://hrcak.srce.hr/101199
MLA 8th Edition
Niketić, Gordana i Ljerka Kršev. "Investigations in the possibility of the production of smoked processed cheese." Mljekarstvo, vol. 38, br. 3, 1988, str. 67-72. https://hrcak.srce.hr/101199. Citirano 21.11.2024.
Chicago 17th Edition
Niketić, Gordana i Ljerka Kršev. "Investigations in the possibility of the production of smoked processed cheese." Mljekarstvo 38, br. 3 (1988): 67-72. https://hrcak.srce.hr/101199
Harvard
Niketić, G., i Kršev, Lj. (1988). 'Investigations in the possibility of the production of smoked processed cheese', Mljekarstvo, 38(3), str. 67-72. Preuzeto s: https://hrcak.srce.hr/101199 (Datum pristupa: 21.11.2024.)
Vancouver
Niketić G, Kršev Lj. Investigations in the possibility of the production of smoked processed cheese. Mljekarstvo [Internet]. 1988 [pristupljeno 21.11.2024.];38(3):67-72. Dostupno na: https://hrcak.srce.hr/101199
IEEE
G. Niketić i Lj. Kršev, "Investigations in the possibility of the production of smoked processed cheese", Mljekarstvo, vol.38, br. 3, str. 67-72, 1988. [Online]. Dostupno na: https://hrcak.srce.hr/101199. [Citirano: 21.11.2024.]
Sažetak
Investigation were carried out in order find possible solution for the production of smoked processed cheese. In our experiments we produced processed cheese at traditional way and we used different kind of packaging materials. Our conclusion is that we can produce smoked processed cheese if we have used polietilen as packaging material. The temperature of smoking of processed cheese was 80 °C during 9-10 hours. Obtained results of physical and chemical and microbiological investigations have shown no significant quality difference between smoked processed cheese and processed cheese.
Ključne riječi
smoked processed cheese; production
Hrčak ID:
101199
URI
https://hrcak.srce.hr/101199
Datum izdavanja:
1.3.1988.
Podaci na drugim jezicima:
hrvatski
Posjeta: 1.407
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