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
Datum izdavanja:
2.5.1982.
Posjeta: 1.824 *