Prethodno priopćenje

Improvement of the method for TS determination of yoghurt

Jovan Đorđević ; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Marijana Milčić
Ognjen Maćej
Zora Beatović

Sažetak

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.

Ključne riječi

yoghurt; TS determination

Hrčak ID:

101279

URI

https://hrcak.srce.hr/101279

Datum izdavanja:

2.4.1988.

Podaci na drugim jezicima: hrvatski

Posjeta: 960 *