Fresh view on the existing technologies
- Authors: Beregova I.V.1, Beregova IV1
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Affiliations:
- Issue: No 4 (2010)
- Pages: 63-65
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325474
- ID: 325474
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Abstract
Special features of the food supplements applications in various groups of products such as fermented milk products, curds, cheeses, milk-juice drinks, processed cheeses etc. are considered. Ingredients are recommended depending on type of a product, technology of its receiving and finished product characteristics
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