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Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction
- Samet-Bali, O., Ayadi, M.A., Attia, H.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2009 v.42 no.4 pp. 899-905
- water content, texture, color, traditional foods, butter, physicochemical properties, fatty acid composition, lipid content, water activity, saturated fatty acids, unsaturated fatty acids, food storage, storage quality, thermal stability, pH, titratable acidity, food safety, microbiological quality, plate count, refrigeration, lactic acid bacteria, yeasts, molds (fungi), peroxide value, free fatty acids, viscosity, Tunisia