Izvorni znanstveni članak

Rheological characteristics of dairy products - hardness of some cheese varieties

Mihajlo Ostojić ; Institut za mlekarstvo, Beograd,
Dragica Miočinović
Gordana Niketić

Sažetak

The determination of rheological characteristics of white and "Tamiški" cheese in the course of 60 days showed a steady increase in their hardness.

Ključne riječi

dairy products; cheese; rheological characteristics

Hrčak ID:

115973

URI

https://hrcak.srce.hr/115973

Datum izdavanja:

2.5.1982.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.795 *