Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural
sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS
Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing
UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2002
Volume 5/issue2/volume5
Issue 2
Volume 5/issue2/volume5
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Copyright © Wydawnictwo Uniwersytetu Przyrodniczego we Wroclawiu, ISSN 1505-0297
Cais-Sokolińska D. , Pikul J. , Danków R. 2002. QUALITY AND STABILITY OF THE NATURAL YOGURT PRODUCED FROM MILK CONDENSED WITH WHEY PROTEIN CONCENTRATE, EJPAU 5/issue2/volume5(2), #04.
Available Online: http://www.ejpau.media.pl/volume5/issue2/volume5/issue2/food/art-04.html
Available Online: http://www.ejpau.media.pl/volume5/issue2/volume5/issue2/food/art-04.html
QUALITY AND STABILITY OF THE NATURAL YOGURT PRODUCED FROM MILK CONDENSED WITH WHEY PROTEIN CONCENTRATE
Dorota Cais-Sokolińska, Jan Pikul, Romualda Danków
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Key words:
set yogurt, whey protein concentrate, quality, shelf life.
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