DETERMINATION OF SELECTED SPECIES TEXTURE PROCESSED CHEESE AND PROCESSED PRODUCTS DIFFERENT BATCHES UNDER DIFFERENT CONDITIONS KEEP THEM FOR EATING QUALITY

DETERMINATION OF SELECTED SPECIES TEXTURE PROCESSED CHEESE AND PROCESSED PRODUCTS DIFFERENT BATCHES UNDER DIFFERENT CONDITIONS KEEP THEM FOR EATING QUALITY

In this work we evaluated the texture of processed cheese and processed products. The products we have retained as it is assumed that they kept and used by ordinary consumers. This means that the product purchased certain period has elapsed, we included in our test conditions. Texture analysis help...

Full description

Bibliographic Details
Main Authors: Jozef Čapla, Peter Zajác, Vladimír Vietoris, Jozef Čurlej, Ľubomír Belej
Format: Article
Language:Bulgarian
Published: University of Zagreb, Faculty of Agriculture 2015-09-01
Series:Journal of Central European Agriculture
Subjects:
analýza
syr
textúra
vlastnosti
Online Access:http://jcea.agr.hr/articles/774188_Stanovenie_text_ry_vybran_ch_druhov_taven_ch_syrov_a_taven_ch_v_robkov_r_znych_ar_za_rozdielnych_podmienok_ich_uchov_vania_pre__sk.pdf

Internet

http://jcea.agr.hr/articles/774188_Stanovenie_text_ry_vybran_ch_druhov_taven_ch_syrov_a_taven_ch_v_robkov_r_znych_ar_za_rozdielnych_podmienok_ich_uchov_vania_pre__sk.pdf

Similar Items