ShareVARIATION IN THE QUALITY OF RAPIDLY CHILLED SEMI-FINISHED COTTAGE CHEESE PRODUCTS WITH VARIOUS ADDITIVES DURING COLD STORAGE.
[In Russian. / En russe.]
Author(s) : MERKULOVA N. V., FIL'CAKOVA N. N.
Type of article: Article
Summary
THE QUALITY OF RAPIDLY CHILLED SEMI-FINISHED CHEESE PRODUCTS WITH VARIOUS ADDITIVES IS STUDIED. AFTER FREEZING AND DURING STORAGE THEIR ORGANOLEPTIC, PHYSICAL, CHEMICAL AND BIOCHEMICAL CHARACTERISTICS ARE CONTROLLED. THE INTRODUCTION OF VARIOUS ADDITIVES INCREASES THE NUTRITIONAL VALUE OF THE PRODUCT AND HAS NO UNFAVOURABLE EFFECT ON QUALITY DURING FREEZING. THE AUTHORIZED STORAGE LIMIT AT 255 K (-18 DEG C) FOR THESE PRODUCTS DOES NOT EXCEED THREE MONTHS.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1988-0681
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 2
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
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- Author(s) : SWITKA J., SZCZEPANIK K., KOLENDA H.
- Date : 1984
- Languages : Polish
- Source: Chlodnictwo - vol. 19 - n. 8
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- Author(s) : MAMULOVA N. A., OVCAROVA G. P., SEMENOVA R. P.
- Date : 1981
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 3
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- Author(s) : OVCAROVOJ G. P., FIL'CAKOVOJ N. N., LEVEd'KO E. M.
- Date : 1982
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
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- Author(s) : SLANOVEC T.
- Date : 1981
- Languages : Serbo-croatian
- Source: Zb. Bioteh. Fak. Univerze Edvarda Kardelja Ljubl., Kmet. - 38; 179-190; 13 fig.; 2 tabl.; 14 ref.
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VARIATION OF THE BIOLOGICAL VALUE AND THE PROPE...
- Author(s) : FIL'CAKOVA N. N.
- Date : 1984
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
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