Effect of storage time on the microbial, physicochemical and sensory characteristics of ovine whey‐based fruit beverages

Author:

Nedanovska Emilija1,Jakopović Katarina Lisak2,Daniloski Davor34ORCID,Vaskoska Rozita5,Vasiljevic Todor3,Barukčić Irena2

Affiliation:

1. Faculty of Technology and Technical Sciences St. Clement of Ohrid University of Bitola Dimitar Vlahov 4000 Veles Republic of North Macedonia

2. Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6 10000 Zagreb Croatia

3. Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine Victoria University Melbourne Vic. 8001 Australia

4. Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark, Fermoy, P61 C996 Cork Ireland

5. School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Building 184, Royal Parade Parkville VIc. 3010 Australia

Funder

Sveučilište u Zagrebu

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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