Įvairių pasterizacijos režimų ir sausųjų baltyminių medžiagų įtaka kefyro kokybei
The aim of this work is to research various pasteurization regimes and albuminous milk products influence on the quality of kefir. The research was made in the Food Institute of Kaunas Technology University, 8 aliquots of kefir were made and evaluated in laboratory conditions. These raw milk pasteur...
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| Format: | Dissertation |
| Language: | Lithuanian |
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Lithuanian Academic Libraries Network (LABT)
2005
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| Online Access: | http://vddb.library.lt/fedora/get/LT-eLABa-0001:E.02~2005~D_20050415_092905-91687/DS.005.0.01.ETD |