Calculation of the recipes with the account of fat and protein contents. Table cream.
- Authors: Fokina NZ1, Stepanova BN1, Fokina NZ1, Stepanova BN1
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Affiliations:
- Issue: No 12 (2006)
- Pages: 34-37
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324445
- ID: 324445
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Abstract
Some examples of the calculations of cream recipes with different fat contents from powder milk components and cream from natural milk as well as cream from milk components mixture are given.
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