Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Katrin Laikoja"'
Publikováno v:
Agraarteadus, Vol 28, Iss 2, Pp 76-81 (2017)
Quality of butter depends on many factors such as quality of raw material, production method, ingredients used, type of packaging. Chemical changes taking place during storage of final product are also important. Extent of oxidation and the amount of
Externí odkaz:
https://doaj.org/article/8c084d648b874613a074c426274653e7
Autor:
Mohamed Allam, Renata Bazok, Ursula Bordewick-Dell, Ewa Czarniecka-Skubina, Renata Kazimierczak, Katrin Laikoja, Anne Luik, Mirna Mrkonjić Fuka, Rosario Muleo, Elen Peetsmann, Verdiana Petroselli, Mati Roasto, Dominika Średnicka-Tober, Michelle Veith, Roberto Mancinelli, Joanna Trafialek
Publikováno v:
Sustainability; Volume 15; Issue 8; Pages: 6605
There are numerous food safety aspects that must be taken into consideration by organic food producers and processors to ensure the safety and quality of their products. The application of Hazard Analysis and Critical Control Point (HACCP) principles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6af3055617ae9504d202b0be0cf19841
https://doi.org/10.3390/su15086605
https://doi.org/10.3390/su15086605
Autor:
Piret Raudsepp, Katrin Laikoja, Kadrin Meremäe, Priit Pedastsaar, Ain Raal, Tõnu Püssa, Mati Roasto, Mihkel Mäesaar, Dea Anton
Publikováno v:
Food Control. 31:129-135
The aim of the present study was to evaluate the antioxidative and antimicrobial effects of the ethanol and buffered water infusions of six different plants grown in Estonia, namely Siberian rhubarb ( Rheum rhaponticum L.), blue honeysuckle ( Lonicer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::009003147a7d636fa5c0a7f17a4a9497
https://doi.org/10.1016/j.foodcont.2012.10.007
https://doi.org/10.1016/j.foodcont.2012.10.007
Autor:
Priit Elias, Katrin Laikoja, Dea Anton, Tanel Kaart, Martin Lepiku, Sirje Kuusik, Mati Roasto, Tõnu Püssa, Kadrin Meremäe, Piret Raudsepp, Peeter Toomik
Publikováno v:
The Journal of dairy research. 83(1)
In the current study the microbiological, sensory and chemical properties of 24 kefirs (12 producers) from Estonian, Latvian and Lithuanian retail market were determined using gas chromatography (GC), high performance liquid chromatography (HPLC-MS/M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bf30c7291eaedce835904bbc10ee9f7
https://pubmed.ncbi.nlm.nih.gov/26869114
https://pubmed.ncbi.nlm.nih.gov/26869114