Pregledni rad

Microstructure of milk products - a brief review

Miloslav Kalab ; Food Research Centre, Research Branch, Agriculture Canada, Ottawa, Ontario, Canada KIA OC6

Sažetak

Interactions by casein micelles, fat globules, lactis acid bacterial cultures, and other milk constituents or additives result in structures which are characteristic of individual milk product. The development of microstructure in various milk products is demonstrated using electron microscopy.

Ključne riječi

milk products; microstructure

Hrčak ID:

108949

URI

https://hrcak.srce.hr/108949

Datum izdavanja:

1.12.1986.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.599 *