The effect of storage on the quality parameters of baby food
The aim of this paper was focused on the quality changes of baby food stored at different temperature (4 °C, 20 °C, 40 °C and 60 °C) for 15 days. During storage, chemical and nutritional parameters analysis were carried out. Commercial fruits based baby food are the products usually made with fruits...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2020-10-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1431 |