Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

LWT

Volumn 42, Issue 4, 2009, Pages 899-905

  Samet Bali, O ^a   Ayadi, M A ^a   Attia, H ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Microbiological characteristics; Physicochemical composition; Quality characteristics; Storage stability; Traditional butter

Indexed keywords

FOOD STORAGE; LACTIC ACID; OILS AND FATS; OXIDATION RESISTANCE; SATURATED FATTY ACIDS; THERMODYNAMIC STABILITY; UNSATURATED FATTY ACIDS;

BUTTER OIL; FATTY ACID COMPOSITION; MICROBIAL CHARACTERISTICS; MICROBIOLOGICAL CHARACTERISTICS; OIL FRACTIONS; PHYSICO-CHEMICAL COMPOSITION; PHYSICOCHEMICAL CHARACTERISTICS; QUALITY CHARACTERISTIC; STORAGE STABILITY; TRADITIONAL BUTTER;

PALMITIC ACID;

BACTERIA (MICROORGANISMS);

EID: 58349105212     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.11.007     Document Type: Article

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