Výsledky vyhledávání - "Alatossava, T."

Prolonged cold storage of raw milks favors the growth of psychrotrophs, which produce heat-resistant exoenzymes of considerable spoilage potential; the bacterial proteases and lipases affect raw milk quality; among them phospholipases (PLs) may targe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3566::44a0a9c8f28136d26bfd987deddd442b
http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/20244

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in raw milk

Autor: Munsch-Alatossava, P, Gursoy, O, Alatossava, T

Pure N-2 gas was introduced in the headspace of test bottles containing raw milk that were then stored at either 6.0, 7.0, or 12.0 degrees C. Treatment with N-2 significantly reduced the growth of total bacteria, and the growth of bacterial, subgroup

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6caa0935a998eb6c5eb4018e29bb1adb
http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/20245

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discrimination of hard cheeses

Autor: Gursoy, O, Somervuo, P, Alatossava, T

Electronic nose presents a rapid method to determine quality characteristics of foodstuffs. Ion mobility spectrometry allows rapid and simple on-site determination of gaseous compounds. Ion mobility based electronic nose system "MGD-1" was used to de

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::24b6d32c7d67b032c1fefffcdc4171b9
http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/12708

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