Preliminary communication
Improvement of the method for TS determination of yoghurt
Jovan Đorđević
; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Marijana Milčić
Ognjen Maćej
Zora Beatović
Abstract
These investigations were carried out starting from previously established facts that in the course of incubation and 24h storing of yoghurt appears a decrease of 0.14 per cent TS, as compared to the raw material, due to the differences in the SNF.
Keywords
Hrčak ID:
101279
URI
Publication date:
2.4.1988.
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