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LOW TEMPERATURES AND STORAGE OF POSAVEC CHEESE.

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

Author(s) : SLANOVEC T., PERKO B.

Type of article: Periodical article

Summary

CHEESE SLICES WERE FROZEN AND STORED AT 248 K (-25 DEG C) OVER 1 TO 6 MONTHS. CHANGES IN THE CHEMICAL COMPOSITION AND ORGANOLEPTIC PROPERTIES WERE EVALUATED DURING STORAGE. (Bull. bibliogr. CDIUPA, FR., 16, N.10, 1982/10, 90, 172325.

Details

  • Original title: [In Serbo-Croat. / En serbo-croate.]
  • Record ID : 1983-2262
  • Languages: Serbo-croatian
  • Source: Zb. Bioteh. Fak. Univerze Edvarda Kardelja Ljubl., Kmet. - 38; 169-177; 4 tabl.; 7 ref.
  • Publication date: 1981

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