Calculations of the recipes with the account of fat and protein contents. Table cream
- Authors: Fokina NZ1, Stepanova BN1, Fokina NZ1, Stepanova BN1
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Affiliations:
- Issue: No 11 (2006)
- Pages: 40-42
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324446
- ID: 324446
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Abstract
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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