Volume 12
Issue 3/volume12
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume12/issue3/volume12/art-01.html
EVALUATION OF SELECTED PHYSICO-CHEMICAL PROPERTIES OF TVAROG PRODUCED FROM EXTENDED SHELF LIFE MILK (ESL)
Izabela Dmytrów1, Anna Mituniewicz-Małek1, Krzysztof Dmytrów2, Józef Antonowicz3
1 Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
2 Department of Econometrics and Statistics,
Faculty of Economics and Management,
University of Szczecin, Poland
3 Department of Environmental Chemistry,
Pomeranian University, Słupsk, Poland
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Key words:
acid curd cheese, bacteriollogicaly, coagulated cheese, microfiltration, physico-chemical indices.
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Izabela Dmytrów
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland
Anna Mituniewicz-Małek
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3 71-459 Szczecin, Poland
email: aniamalek4@wp.pl
Krzysztof Dmytrów
Department of Econometrics and Statistics,
Faculty of Economics and Management,
University of Szczecin, Poland
A. Mickiewicza 64, 71-101 Szczecin, Poland
Józef Antonowicz
Department of Environmental Chemistry,
Pomeranian University, Słupsk, Poland
Arciszewskiego 22b, 76-200 Słupsk, Poland
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.