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The changes of physical and chemical characteristics of UHT sterilized whipping cream during the storage

Gordana Niketić ; PKB "Standard", Padinska Skela

Sažetak

The paper deals with the influence of raw cream quality and UHT processing on the physico-chemical properties and organoleptic characteristic of whipping cream during storage.

Ključne riječi

UHT sterilized whipping cream; storage; physical and chemical characteristics

Hrčak ID:

104609

URI

https://hrcak.srce.hr/104609

Datum izdavanja:

3.2.1987.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.247 *