New solutions for improving texture and taste of processed cheese and processed cheese products
- Authors: Kashevarova I.A1
-
Affiliations:
- Issue: No 9 (2012)
- Pages: 52-52
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327239
- ID: 327239
Cite item
Abstract
Advantages of using stabilizers of the company GK PTI in processed cheese production are discussed.