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Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life


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Tomasz Daszkiewicz
Department of Commodity Science and Processing of Animal Raw Materials, Faculty of Animal Bioengineering, University of Warmia and Mazury in OlsztynOlsztyn, Poland
Sylwia Kocenka
Department of Commodity Science and Processing of Animal Raw Materials, Faculty of Animal Bioengineering, University of Warmia and Mazury in OlsztynOlsztyn, Poland
Jan Miciński
Department of Sheep and Goat Breeding, Faculty of Animal Bioengineering, University of Warmia and Mazury in OlsztynOlsztyn, Poland
eISSN:
2344-150X
Idioma:
Inglés
Calendario de la edición:
2 veces al año
Temas de la revista:
Industrial Chemistry, other, Food Science and Technology