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DEEP-FREEZING OF QUARG.

[In Serbo-Croat. / En serbo-croate.]

Author(s) : SLANOVEC T.

Type of article: Periodical article

Summary

46 SAMPLES OF CREAM CHEESE WERE DEEP-FROZEN AND STORED AT 272, 258 OR 248 K (-1, -15 OR -25 DEG C) OVER 2 TO 9 WEEKS. THE ORGANOLEPTIC QUALITY OF CHEESE STORED AT 272 OR 258 K DECREASES RAPIDLY. (Bull. bibliogr. CDIUPA , FR., 16, N.10, 1982/10, 90, 172326)

Details

  • Original title: [In Serbo-Croat. / En serbo-croate.]
  • Record ID : 1983-2261
  • Languages: Serbo-croatian
  • Source: Zb. Bioteh. Fak. Univerze Edvarda Kardelja Ljubl., Kmet. - 38; 179-190; 13 fig.; 2 tabl.; 14 ref.
  • Publication date: 1981

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