Changes in selected oxysterols in powdered foodstuffs
The present research consisted of producing 3 types of powdered concentrates: the dairy, the egg and the dairy-egg (produced from a blend of raw liquid milk and liquid eggs). The dairy-egg powder was produced in order to facilitate formulation of dry food mixes. Powders were vacuumpackaged and packa...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2016-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=222329 |
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