Influence of water phase condition on microorganisms growth in butter with pectin additive

dc.contributor.author	Rashevska, Tamara
dc.date.accessioned	2013-07-04T14:14:03Z
dc.date.available	2013-07-04T14:14:03Z
dc.date.issued	1998
dc.description.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.	uk_UK
dc.identifier.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.	uk_UK
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/8921
dc.language.iso	other	uk_UK
dc.subject	butter	uk_UK
dc.subject	pectin	uk_UK
dc.subject	water phase	uk_UK
dc.subject	сливочное масло	uk_UK
dc.subject	пектин	uk_UK
dc.subject	водная фаза	uk_UK
dc.subject	вершкове масло	uk_UK
dc.subject	водна фаза	uk_UK
dc.subject	кафедра технології молока і молочних продуктів
dc.title	Influence of water phase condition on microorganisms growth in butter with pectin additive	uk_UK
dc.type	Thesis	uk_UK

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