Sensory quality evaluation of whey-based beverages

Mljekarstvo

Volumn 60, Issue 4, 2010, Pages 280-287

  Legarová, Veronika ^a   Kouřimská, Lenka ^a  

^a CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

Author keywords

Acidity; Fermentation; Sensory analysis; Whey drinks; Yoghurt starter culture

Indexed keywords

EID: 78650751679     PISSN: 0026704X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (36)

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