Changes monitoring of white yoghurts sensorial characteristic during their minimal endurance time
Besides chemical and microbial parameters of white yoghurts, other quality indexes are also one of sensorial features. Products introduced in market have to fulfil set criteria. One of them is minimum endurance time. Of course, even during this period certain sensorial changes appear which can influ...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2007-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/55/5/0187/ |