A Study of the Effect of Different Thermal Treatments on the Characteristics of Quality and Storage Duration of a Drink Made from Cheese Whey and Orange Juice
The main aim of the research is to conduct several thermal treatments and to study their effects on the physical, chemical and microbiocal properties of a drink made from 50% cheese whey and 50% orange juice during cold storage. The thermal treatments conducted were: 72 Cº for 40 seconds, 8...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
Tishreen University
2013-12-01
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| Series: | مجلة جامعة تشرين للدراسات والبحوث العلمية، سلسلة العلوم البيولوجية |
| Online Access: | https://www.journal.tishreen.edu.sy/index.php/bioscnc/article/view/579 |