Inicio > Matemáticas y ciencia > Biologia, ciencias de la vida > Botánica y ciencias de las plantas > Effetto degli stabilizzanti chimici sulla qualità nutrizionale del burro
Effetto degli stabilizzanti chimici sulla qualità nutrizionale del burro

Effetto degli stabilizzanti chimici sulla qualità nutrizionale del burro

Ahmad Zia Akhtar

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Botánica y ciencias de las plantas
ISBN:
9786209013164
58,82 €
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Sobre IBD

Negli ultimi due anni, il consumo di latte e latticini è aumentato notevolmente in Afghanistan. Questo interesse per i prodotti lattiero-caseari ha determinato un aumento della domanda di marketing. Esistono pochissimi studi accademici su come utilizzare e trasformare al meglio i prodotti lattiero-caseari per scopi pubblicitari, soprattutto in un Paese come l’Afghanistan. Questo libro fornisce quindi un nuovo parametro di successo per la trasformazione e la conservazione dei prodotti lattiero-caseari, in particolare del burro, rispetto alle analisi dei costi più tradizionali utilizzate da molte aziende di trasformazione. Questa ricerca unica nel suo genere è composta da diverse sezioni (1-valutazione sensoriale, ovvero colore, sapore, forma, ecc., 2-analisi dei componenti nutrizionali del burro, 3-aumento della durata di conservazione attraverso il rallentamento delle attività microbiche). Questi aspetti sono stati esplorati utilizzando diversi approcci.

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