Up-to-date solution of the sour cream product quality problem
- Авторлар: Belkova M.D.1, Belkova MD1
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Мекемелер:
- Шығарылым: № 3 (2009)
- Беттер: 58-59
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325077
- ID: 325077
Дәйексөз келтіру
Аннотация
Two recipes of the sour cream products are given and technological problem arising in the production course. It was found that stabilizing system Geleon140C and starter cultures AiBi of the series LcLS 30.11 (BC) positively effect finish product quality.
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