Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Paraskeri Stamou"'
Publikováno v:
International Journal of Food Science & Technology. 42:1019-1028
Characteristics of four types of yoghurt made from ovine milk containing 6.6%, 3.8%, 2.3%, or 0.9% fat respectively were studied. The yoghurt produced from ovine milk with high fat had the highest flavour and texture scores, fat and total solids cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::577d2b8fbe646984091adfc72256c764
https://doi.org/10.1111/j.1365-2621.2006.01320.x
https://doi.org/10.1111/j.1365-2621.2006.01320.x
Publikováno v:
Food Chemistry. 100:219-225
This study examines the changes in organic acids, volatile aroma compounds and sensory characteristics of ovine Halloumi cheese kept in brine (∼10% NaCl) at 4 °C for 45 days. The highest total score of the organoleptic assessment was observed at d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5704a560ad06131f9eef84ebf71713f3
https://doi.org/10.1016/j.foodchem.2005.09.039
https://doi.org/10.1016/j.foodchem.2005.09.039