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.
2003
Volume 6/issue2/volume6
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Bonczar G. , Reguła A. 2003. THE INFLUENCE OF DIFFERENT AMOUNT OF STARTER CULTURE ON THE PROPERTIES OF YOGURTS OBTAINED FROM EWE’S MILK, EJPAU 6/issue2/volume6(2), #04.
Available Online: http://www.ejpau.media.pl/volume6/issue2/volume6/issue2/food/art-04.html

THE INFLUENCE OF DIFFERENT AMOUNT OF STARTER CULTURE ON THE PROPERTIES OF YOGURTS OBTAINED FROM EWE’S MILK

Genowefa Bonczar, Agata Reguła

 

ABSTRACT

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Key words: ewe’s milk, yogurt, starter culture, physico-chemical properties, vitamin C, texture Error: articles/volume6/issue2/volume6/issue2/food/art-04.html is not uploaded to the server