Estimating shelf-life of cottage cheese based dessert product
Cottage cheese based dessert samples were stored at three temperature: 10, 12, and 15 °C. Microbial counts were analyzed over time to determine the shelf-life. Mathematical analysis was used to calculate the shelf-life of the products by the mean of regression analysis. From results, examined desser...
Elmentve itt :
| Szerzők: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
2009
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11806 |