Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/8921
Title: Influence of water phase condition on microorganisms growth in butter with pectin additive
Authors: Rashevska, Tamara
Keywords: butter
pectin
water phase
сливочное масло
пектин
водная фаза
вершкове масло
водна фаза
кафедра технології молока і молочних продуктів
Issue Date: 1998
Citation: Rashevska, T. Influence of water phase condition on microorganisms growth in butter with pectin additive / T. Rashevskaya // Water managment in the disign and distribution of quality food. Proceeding of the poster sessions. - Helsinki, Finland, 1998. - P. 207-208.
Abstract: As a result of scientific work, there was studied the influence of pectine additive on water phase condition and on microorganisms growth in butter. There was fixes high moisture adsorption of pectine in butter plasma, thus increasing the dispersion of moisture in butter.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/8921
Appears in Collections:Тези доповідей

Files in This Item:
File Description SizeFormat 
finland,1998.pdf1.3 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.