ShareCompositional changes in frozen yogurt fermentation, frozen storage and soft serve freezing.
Author(s) : THOMPSON L. D., MISTRY A. N.
Type of article: Article
Details
- Original title: Compositional changes in frozen yogurt fermentation, frozen storage and soft serve freezing.
- Record ID : 1995-1016
- Languages: English
- Source: Cult. Dairy Prod. J. - vol. 29 - n. 3
- Publication date: 1994
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Chemical composition; Yoghurt; Texture; Fermentation; Cold storage; Freezing
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Determination of organic acids during the ferme...
- Author(s) : FERNANDEZ GARCIA E., MCGREGOR J. U.
- Date : 1994/10
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 77 - n. 10
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Nitrates content changes in yogurt and kefir.
- Author(s) : STEINKA I., PRZYBYLOWSKI P.
- Date : 1993/10
- Languages : Polish
- Source: Przemysl Spozywczy - n. 47
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Texture of fermented milk products and dairy de...
- Organiser : FIL, IDF
- Date : 1998
- Languages : English
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Survival of Yersinia enterocolitica during ferm...
- Author(s) : BODNARUK P. W., WILLIAMS R. C., GOLDEN D. A.
- Date : 1998/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 3
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Criteria for choosing of cultures for the produ...
- Author(s) : REINER T.
- Date : 1993
- Languages : German
- Source: Dtsch. Milchwirtsch. - vol. 44 - n. 12
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