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Fresh cheese production on the basis of milk-protein coaggregates / Proizvodnja svežih sireva na bazi koagregata proteina mleka
(Institut za stočarstvo, Beograd, 2004)
Two variants of fresh cheese were prepared: cheese prepared from milk heated at 650C for 30 minutes (control samples) and those prepared from milk heated for 10 minutes at 850C (experimental samples). Second method caused ...