Add to ORKGThe possibility of using the microwave method for heating kefir for feeding children has been studied. It has been established that the microwave oven does not adversely affect the organoleptic and physico-chemical parameters of yogurt. Microbiological analysis of yogurt samples was carried out
<div><p>Extension of shelf life and preservation of products are both very important for the food in...
Processed products that keep more of their original characteristics are the main goal of the current...
Processed products that keep more of their original characteristics are the main goal of the current...
The possibility of using the microwave method for heating kefir for feeding children has been studie...
In developing world, since people have less time to cook food, microwave ovens are commonly used. D...
Heating milk is a duration, which is usually used for processing of several dairy products. In today...
According to nutrition science, milk and milk products are essential food for humans. The primary pr...
The aim of our research was to examine the impact of microwave radiation on the microbiological para...
Heat treatment of milk results in the development of a large range of Maillard products, especially ...
A microwave-assisted ultraviolet sterilization system was developed to study the synergistic effect ...
The aim of our research was to examine the impact of microwave radiation on the microbiological para...
Processed products that keep more of their original characteristics are the main goal of the current...
The purpose of this paper was to see what effects microwaves have on the physical-chemical compositi...
Heating milk is a duration, which is usually used for processing of several dairy products. In today...
Processed products that keep more of their original characteristics are the main goal of the current...
<div><p>Extension of shelf life and preservation of products are both very important for the food in...
Processed products that keep more of their original characteristics are the main goal of the current...
Processed products that keep more of their original characteristics are the main goal of the current...
The possibility of using the microwave method for heating kefir for feeding children has been studie...
In developing world, since people have less time to cook food, microwave ovens are commonly used. D...
Heating milk is a duration, which is usually used for processing of several dairy products. In today...
According to nutrition science, milk and milk products are essential food for humans. The primary pr...
The aim of our research was to examine the impact of microwave radiation on the microbiological para...
Heat treatment of milk results in the development of a large range of Maillard products, especially ...
A microwave-assisted ultraviolet sterilization system was developed to study the synergistic effect ...
The aim of our research was to examine the impact of microwave radiation on the microbiological para...
Processed products that keep more of their original characteristics are the main goal of the current...
The purpose of this paper was to see what effects microwaves have on the physical-chemical compositi...
Heating milk is a duration, which is usually used for processing of several dairy products. In today...
Processed products that keep more of their original characteristics are the main goal of the current...
<div><p>Extension of shelf life and preservation of products are both very important for the food in...
Processed products that keep more of their original characteristics are the main goal of the current...
Processed products that keep more of their original characteristics are the main goal of the current...