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еНаука >  Резултати >  INFLUENCE OF ULTRASOUND TREATMENT AND STORAGE PERIOD ON THE VISCOSITY OF SET-STYLE YOGURT MADE FROM GOAT MILK AT DIFFERENT SPEED OF SPINDLE ROTATION
Title: INFLUENCE OF ULTRASOUND TREATMENT AND STORAGE PERIOD ON THE VISCOSITY OF SET-STYLE YOGURT MADE FROM GOAT MILK AT DIFFERENT SPEED OF SPINDLE ROTATION
Authors: Vučić, Tanja  ; Jovanović, Snežana  ; Ognjen Maćej  ; Zdravković Igor; Kljajević Nemanja  
Issue Date: 2011
Publication: 2nd CEFSER Workshop persistent Organic Pollutants in Food and the Environment, 26th Symposium on recent Developments in Dairy Technology, BIOXEN seminar Novel Approaches for Environmental Protection
Publisher: Srbija
Type: Conference Paper
Collation: str. 94-100
URI: https://enauka.gov.rs/handle/123456789/263202
Metadata source: Migrirano iz RIS podataka
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