Izvorni znanstveni članak
Freezing as the process to ensure longer durability of the "kajmak"
Natalija Dozet
; Poljoprivredni fakultet, Zmaja od Bosne 8, Sarajevo, BiH
Marko Stanišić
Sonja Bijeljac
Sažetak
The authors investigated packaging possibility of the "kajmak" in smaller containers and storing effects at 4 °C and -25 °C. The results shoved that smaller PVC containers are useful. The keeping quality take out 1-2 months respectively 4-5 months.
Ključne riječi
Hrčak ID:
116469
URI
Datum izdavanja:
1.10.1983.
Posjeta: 4.436 *