ShareEVALUATION BY A REGRESSION ANALYSIS OF THE FREEZING POINT, OF THE LIPID-LESS DRY MATTER CONTENT OF WHEY.
[In Serbo-Croat. / En serbo-croate.]
Author(s) : MISANOVIC S.
Type of article: Article
Summary
THE FREEZING POINT IS MEASURED WITH A DIGIMATIC MILK CRYOSCOPE 4D2 AND THE LIPID-LESS DRY MATTER CONTENT IS DETERMINED WITH A MILKOSCAN 133B. THE CORRELATION COEFFICIENT IS -0.953. (Bibliogr. int. CDIUPA, FR., 90-261619.
Details
- Original title: [In Serbo-Croat. / En serbo-croate.]
- Record ID : 1991-0269
- Languages: Serbo-croatian
- Source: Mljekarstvo - vol. 40 - n. 3
- Publication date: 1990
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Freezing temperature; Measurement; Dairy product; Whey
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