Резюме: В статията са представени основните физико-химични характеристики на получени кисели млека с добавка на пчелни продукти – мед и прашец. Резултатите са сравнени с тези на кисело мляко закупено от търговската мрежа. Направена е оценка на възможността за прогнозиране на физико-химични показатели на изследваните киселите млека, чрез използване на ултразвукови характеристики.
Ключови думи: Улразвукови характеристики, Кисело мляко, Пчелен мед, Пчелен прашец
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