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COMMODITY CONTROL OF KEFIR OF DIFFERENT MANUFACTURERS
Journal: Young Scientist (Vol.5, No. 4)Publication Date: 2017-04-01
Authors : Skirda O.E.;
Page : 567-573
Keywords : kefir; chemical composition; nutritional value; organoleptic quality; physico-chemical indicators of quality.;
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Abstract
Experimentally determined chemical composition and nutritional value of kefir and its organoleptic, physico-chemical indicators of quality. Study of changes in organoleptic and physico-chemical quality parameters of samples of kefir during storage for 96 and 144 hours at a temperature of 4 ± 2о C.
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Last modified: 2018-09-07 23:55:26