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Review article

Microstructure of milk products - a brief review

Miloslav Kalab ; Food Research Centre, Research Branch, Agriculture Canada, Ottawa, Ontario, Canada KIA OC6

Fulltext: croatian, pdf (2 MB) pages 355-370 downloads: 375* cite
APA 6th Edition
Kalab, M. (1986). Mikrostruktura mliječnih proizvoda - pregled. Mljekarstvo, 36 (12), 355-370. Retrieved from https://hrcak.srce.hr/108949
MLA 8th Edition
Kalab, Miloslav. "Mikrostruktura mliječnih proizvoda - pregled." Mljekarstvo, vol. 36, no. 12, 1986, pp. 355-370. https://hrcak.srce.hr/108949. Accessed 15 Jun. 2021.
Chicago 17th Edition
Kalab, Miloslav. "Mikrostruktura mliječnih proizvoda - pregled." Mljekarstvo 36, no. 12 (1986): 355-370. https://hrcak.srce.hr/108949
Harvard
Kalab, M. (1986). 'Mikrostruktura mliječnih proizvoda - pregled', Mljekarstvo, 36(12), pp. 355-370. Available at: https://hrcak.srce.hr/108949 (Accessed 15 June 2021)
Vancouver
Kalab M. Mikrostruktura mliječnih proizvoda - pregled. Mljekarstvo [Internet]. 1986 [cited 2021 June 15];36(12):355-370. Available from: https://hrcak.srce.hr/108949
IEEE
M. Kalab, "Mikrostruktura mliječnih proizvoda - pregled", Mljekarstvo, vol.36, no. 12, pp. 355-370, 1986. [Online]. Available: https://hrcak.srce.hr/108949. [Accessed: 15 June 2021]

Abstracts
Interactions by casein micelles, fat globules, lactis acid bacterial cultures, and other milk constituents or additives result in structures which are characteristic of individual milk product. The development of microstructure in various milk products is demonstrated using electron microscopy.

Keywords
milk products; microstructure

Hrčak ID: 108949

URI
https://hrcak.srce.hr/108949

[croatian]

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