Physicochemical and sensory properties with special emphasis on thermal characteristics of whey butter from gouda cheese production compared to milk butter

• Autorzy: Brozek O.M. , Kielczewska K. , Bohdziewicz K.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 4
• Opis fizyczny: p.407-419,fig.,ref.

Twórcy

autor

Brozek O.M.

• Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego Str. 7, 10–719 Olsztyn, Poland

autor

Kielczewska K.

• Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego Str. 7, 10–719 Olsztyn, Poland

autor

Bohdziewicz K.

• Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego Str. 7, 10–719 Olsztyn, Poland

Identyfikatory

DOI

10.31883/pjfns/155838