Pregledni rad
Low-cholesterol dairy foods
Ivica Vujičić
; Poljoprivredni fakultet, Novi Sad
Mirjana Vulić
T. Könyves
Sažetak
Nutritional and health problems of cholesterol in milk and dairy products were discussed with reference to the needs and methods of removing it from dairy foods. Contents, variation and location of cholesterol in milk were reviewed with regards to methods of manufacturing the low-cholesterol dairy foods. Physical, chemical and biological methods of removing the cholesterol from milk and milk fat were described.
Ključne riječi
cholesterol removing; dairy foods
Hrčak ID:
95446
URI
Datum izdavanja:
20.1.1992.
Posjeta: 1.560 *