ScholarLens Back to search
2017•Food ChemistryRequires access

The effect of non-standard heat treatment of sheep’s milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt

Šimun Zamberlin, Dubravka Samaržija

Open publisher page 30 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 30 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Lactobacillus rhamnosus, Probiotic, Food science, Lactobacillus, Shelf life, Chemistry, Bacteria, Biology

Related papers

Related paper 1Related paper 2
Back to paper searchBrowse research topicsOriginal source
The effect of non-standard heat treatment of sheep’s milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt — Research Paper | ScholarLens