Changes in organoleptic, microbiological and biochemical properties of kefir with iodine addition during the storage
Iodine is a vital trace element that must be constantly and daily supplied with food to the organism. Currently, the amount of food that can provide the organism with the required amount of iodine is insufficient. The purpose of the study was to investigate changes in organoleptic, microbiological,...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2021-09-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1679 |