Factors effecting formation of the fermented milk products quality
- Authors: EGOROV A.Y.1, Egorov AY.1
-
Affiliations:
- Issue: No 10 (2010)
- Pages: 62-62
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325652
- ID: 325652
Cite item
Open Access
Access granted
Subscription Access
Abstract
Quality of the fermented milk products is determined by some factors: raw milk quality, maintenance of the technological regimes, handling conditions and finished product storage.
Keywords
Supplementary files
