Stabilnosc i jakosc barwy sera mozzarella w trakcie przechowywania

• Autorzy: Cais-Sokolinska D , Dankow R. , Pikul J.

Warianty tytułu

EN

Stability and quality of colour of mozzarella cheese during storage

• Języki publikacji: PL

Abstrakty

PL

EN

Słowa kluczowe

PL

barwa; przechowywanie; ser mozzarella; zmiany barwy; nasycenie; jasnosc barwy

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2009
• Tom: 03
• Numer: 4
• Opis fizyczny: http://www.npt.up-poznan.net/tom3/zeszyt4/art_112.pdf

Twórcy

autor

Cais-Sokolinska D

• Uniwersytet Przyrodniczy w Poznaniu, ul.Wojska Polskiego 31/33, 60-624 Poznan

autor

Dankow R.

autor

Pikul J.

Bibliografia

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