CHANGES IN THE QUALITY OF PLAIN YOGURT MADE FROM COW'S, GOAT'S, AND SHEEP'S MILK WITHIN THE SHELF LIFE

被引：1

作者：

Daszkiewicz, Tomasz ^{[1
]}

Kocenka, Sylwia ^{[1
]}

Miciński, Jan ^{[2
]}

机构：

[1] Department of Commodity Science and Processing of Animal Raw Materials, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, Olsztyn,10-719, Poland

[2] Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, Olsztyn,10-719, Poland

来源：

Acta Universitatis Cibiniensis - Series E: Food Technology | 2023年 / 27卷 / 02期

关键词：

Compendex;

D O I：

10.2478/aucft-2023-0024

中图分类号：

学科分类号：

摘要：

Physicochemical properties

引用

页码：304 / 317