Quality of fermented dairy products beyond best before date
Date labelling is one factor influencing food waste in consumer households and evaluation of optimum shelf life is a tool food industry can use to contribute to di-minished food waste. This explorative pilot study aimed to investigate how quality of sour milk and yogurt changed beyond best before da...
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| Format: | Second cycle, A2E |
| Language: | Swedish Inglés |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://stud.epsilon.slu.se/15379/ |
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