New solutions for improving texture and taste of processed cheese and processed cheese products
- 作者: Kashevarova I.A1
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隶属关系:
- 期: 编号 9 (2012)
- 页面: 52-52
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327239
- ID: 327239
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Advantages of using stabilizers of the company GK PTI in processed cheese production are discussed.
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