Calculation of the recipes with the account of fat and protein
- Autores: Fokina NZ1, Stepanova BN1, Fokina NZ1, Stepanova BN1
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Afiliações:
- Edição: Nº 10 (2006)
- Páginas: 34-37
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324380
- ID: 324380
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Resumo
Calculations of the recipes with the account of fat and protein contents for liquid cooked (toplenoe) milk from the normalized and reconstituted raw materials and liquid cooked milk from the milk components mixture are given.
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