Stručni rad

Microscoping methods in the cheese production

Vlastislav Bohač ; Malšice u T. CSSR

Sažetak

Increased demands for food products quality make structural investigation of the final dairy products, as well as of raw materials for their production nowadays necessary. This paper is reviewing microscopic methods used for structural investigations in cheese production in Czechoslovakia, such as: macro method, micro method and, electron microscopy. Some of these methods are developed or modified by the author.

Ključne riječi

cheese production; microscoping methods

Hrčak ID:

108756

URI

https://hrcak.srce.hr/108756

Datum izdavanja:

2.4.1986.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.666 *