Production of the fermented ice-cream. Improvement of the normative-technical basis
- Authors: Tvorogova A.A1, Kazakova N.V1
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- Issue: No 5 (2014)
- Pages: 62-63
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327821
- ID: 327821
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Abstract
Ways to produce fermented ice-cream and requirements to the products established in the active legislation of the RF and the Customs Union are discussed.
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