Optimisation of Manufacture and Quality of Cottage Cheese

Food Technology and Biotechnology

Volumn 39, Issue 1, 2001, Pages 43-48

  Tratnik, Ljubica ^a   Božanić, Rajka ^a   Mioković, Goran ^a   Šubarić, Drago ^b  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

Author keywords

Composition; Cottage cheese; Sensory evaluation; Skim milk; Ultrafiltration; Yield

Indexed keywords

EID: 0347608572     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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