Factors effecting formation of the fermented milk products quality
- Авторлар: EGOROV A.Y.1, Egorov AY.1
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Мекемелер:
- Шығарылым: № 10 (2010)
- Беттер: 62-62
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325652
- ID: 325652
Дәйексөз келтіру
Аннотация
Quality of the fermented milk products is determined by some factors: raw milk quality, maintenance of the technological regimes, handling conditions and finished product storage.