Zobrazeno 1 - 5
of 5
pro vyhledávání: '"ELIZABETA KRALJ"'
Autor:
Stela Križanović, Damir Stanzer, Jasna Mrvčić, Karla Hanousek-Čiča, Elizabeta Kralj, Gordana Čanadi-Jurešić
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 203-213 (2020)
Research background. In this study the content and composition of lipids in ergosterol-reduced Sheffersomyces stipitis M12 strain grown on glycerol as a carbon source is determined. Blocking the ergosterol synthesis route in yeast cells is a recently
Externí odkaz:
https://doaj.org/article/d4254ad9a76947a3bd15766bebf0a296
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 168-173 (2019)
Semi-hard cheese was made from fresh domestic cow milk and treated with pumpkin seed oil and coffee during its ageing. The energy value and composition of the cheese were examined by determining the content of dry matter, minerals, proteins, fat, caf
Externí odkaz:
https://doaj.org/article/2e714b64626e4168a9cbfd4ee86806a9
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 2, Pp 255-260 (2018)
Whey is a low calorie milk serum remaining after casein removal in cheese manufacturing. Composition and properties of whey depend on the type of cheese production process, type and the quality of the used milk. Whey mostly consists of lactose, prote
Externí odkaz:
https://doaj.org/article/dfadbfb838304606bc9a09bbd64ee135
Publikováno v:
Croatian journal of food science and technology
Volume 11
Issue 2
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 168-173 (2019)
Volume 11
Issue 2
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 168-173 (2019)
Semi-hard cheese was made from fresh domestic cow milk and treated with pumpkin seed oil and coffee during its ageing. The energy value and composition of the cheese were examined by determining the content of dry matter, minerals, proteins, fat, caf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::253c06f1233498cf9b5f46f73000006a
https://doi.org/10.17508/cjfst.2019.11.2.03
https://doi.org/10.17508/cjfst.2019.11.2.03
Publikováno v:
Paediatria Croatica, Supplement; 2021 Supplement, Vol. 65, p34-37, 4p