Calculations of the recipes with the account of fat and protein contents. Table cream
- Авторлар: Fokina NZ1, Stepanova BN1, Fokina NZ1, Stepanova BN1
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Мекемелер:
- Шығарылым: № 11 (2006)
- Беттер: 40-42
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324446
- ID: 324446
Дәйексөз келтіру
Толық мәтін
Аннотация
Some examples of the calculating of the pasteurized table cream recipes with varying fat contents from normalized cream as well as from recombined cream are given.
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