Izvorni znanstveni članak

EFFECT OF TOTAL GERM NUMBER IN RAW MILK ON FREE ANIMO ACID AND FREE D-AMINO ACID CONTENT OF VARIOUS DAIRY PRODUCTS

Csila Albert ; Hungarian University of Transylvania, Csikszereda
Katalin Loki ; University of Kaposvar, Kaposvar
Szidonia Salamon ; Hungarian University of Transylvania, Csikszereda
Beata Albert ; Hungarian University of Transylvania, Csikszereda
Peter Sara ; University of Kaposvar, Kaposvar
Janosne Csapo ; University of Kaposvar, Kaposvar
Janos Csapo ; Hungarian University of Transylvania, Csikszereda

Sažetak

Ključne riječi

D-amino acids; free animo acids; dairy products; germ number; milk; cheese

Hrčak ID:

28588

URI

https://hrcak.srce.hr/28588

Datum izdavanja:

20.3.2007.

Podaci na drugim jezicima: hrvatski

Posjeta: 657 *