Stručni rad
Milk proteins as a criterion of quality evaluation
Slavica Golc
; Biotehniška fakulteta, Institut za mlekarstvo, Groblje 3, 1230 Domžale, Slovenija
Sažetak
The author indicates the average values, as the result o£ a one year's studies (investigations), of the quantities of proteins, solids not fat, fats and total solids on the buying area of some Slovenian diaries, the relation between the quantities of solids not fat and the proteins in milk of the buying area of the Celje and Maribor dairy-plants. He makes then some deliberations on the valuation of milk in respect of the quantity of proteins.
Ključne riječi
Hrčak ID:
111701
URI
Datum izdavanja:
2.11.1978.
Posjeta: 899 *