ShareEFFECT OF THE FAT COMPOSITION OF MILK ON LIPOLYSIS CHANGES IN MILK COOLING.
[In German. / En allemand.]
Author(s) : KIRST E., WESTPHAL G.
Type of article: Article
Summary
THREE COOLING TECHNIQUES FOR MILK WERE USED. ITS PHYSICAL AND CHEMICAL CHARACTERISTICS WERE THEN DETERMINED: IODINE INDEX, REFRACTOMETRIC INDEX, VISCOSITY. COLD STORAGE IS THE TECHNIQUE WHICH HAS THE SMALLEST EFFECT ON MILK FAT. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-4333.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1984-1939
- Languages: German
- Source: Nahrung - vol. 27 - n. 1
- Publication date: 1983
Links
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