Izvorni znanstveni članak

Effect of pasteurization on milk proteins composition

Mansour Zaher ; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Marijana Carić

Sažetak

The investigations were carried out in the aim to establish the influence of pasteurization on milk components. The macro composition as well as protein components and physical characteristics of pasteurized milk were examined and compared to the raw milk.

Ključne riječi

milk; proteins; pasteurization

Hrčak ID:

101296

URI

https://hrcak.srce.hr/101296

Datum izdavanja:

2.5.1988.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.094 *