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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol.39 No.2 Veljača 1989.

Izvorni znanstveni članak

Some physical and chemical properties of wrapping for processed cheeses

Vera Lazić ; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Milivoje Curaković
Jasna Gvozdenović
Ivan Vujković

Puni tekst: hrvatski, pdf (1014 KB) str. 31-38 preuzimanja: 174* citiraj
APA 6th Edition
Lazić, V., Curaković, M., Gvozdenović, J. i Vujković, I. (1989). Neke fizičko-kemijske karakteristike omotača za topljene sireve. Mljekarstvo, 39 (2), 31-38. Preuzeto s https://hrcak.srce.hr/100843
MLA 8th Edition
Lazić, Vera, et al. "Neke fizičko-kemijske karakteristike omotača za topljene sireve." Mljekarstvo, vol. 39, br. 2, 1989, str. 31-38. https://hrcak.srce.hr/100843. Citirano 20.10.2018.
Chicago 17th Edition
Lazić, Vera, Milivoje Curaković, Jasna Gvozdenović i Ivan Vujković. "Neke fizičko-kemijske karakteristike omotača za topljene sireve." Mljekarstvo 39, br. 2 (1989): 31-38. https://hrcak.srce.hr/100843
Harvard
Lazić, V., et al. (1989). 'Neke fizičko-kemijske karakteristike omotača za topljene sireve', Mljekarstvo, 39(2), str. 31-38. Preuzeto s: https://hrcak.srce.hr/100843 (Datum pristupa: 20.10.2018.)
Vancouver
Lazić V, Curaković M, Gvozdenović J, Vujković I. Neke fizičko-kemijske karakteristike omotača za topljene sireve. Mljekarstvo [Internet]. 02.02.1989. [pristupljeno 20.10.2018.];39(2):31-38. Dostupno na: https://hrcak.srce.hr/100843
IEEE
V. Lazić, M. Curaković, J. Gvozdenović i I. Vujković, "Neke fizičko-kemijske karakteristike omotača za topljene sireve", Mljekarstvo, vol.39, br. 2, str. 31-38, veljača 1989. [Online]. Dostupno na: https://hrcak.srce.hr/100843. [Citirano: 20.10.2018.]

Sažetak
Wrapping materials are of great importance for keeping quality and shelf-life of processed cheese. The comparative investigations of physical and chemical properties of wrappings for processed cheese are carried out in this study. The samples of imported foils of different colors and one foil of domestic producer were investigated. By comparing of results obtained from determinations of surface mass, thickness and material break forces it has been concluded that investigated samples of domestic foil did not reach the quality level of imported foils. The results obtained for light transmission and air permeability show the similar characteristics of domestic and comparative, imported foils. The results obtained for imported foils, which are recognized in out dairies as applicable for wrapping of processed cheese, can serve as base for quality requirements in domestic production of wrapping for the same product.

Ključne riječi
processed cheeses; wrapping; physical and chemical properties

Hrčak ID: 100843

URI
https://hrcak.srce.hr/100843

[hrvatski]

Posjeta: 258 *