Izvorni znanstveni članak
Stability of UHT milk and chemical characterization of some of its fractions
Ivica F. Vujičić
; Poljoprivredni fakultet, Trg Dositeja Obradovića 8, 21000 Novi Sad
Sažetak
The stability and the chemical composition of the fractions of the UHT sterilized milk, stored until 6 months at 5 and 20 °C was investigated. The results shoved that the storing ad 5 °C and the turning of the samples cause significant quantity decreasing of the fractions and changing of his chemical composition.
Ključne riječi
UHT milk; stability; chemical characterization
Hrčak ID:
116230
URI
Datum izdavanja:
2.5.1983.
Posjeta: 858 *