Calculations of the recipes with the account of fat and protein contents. Table cream
- Autores: Fokina NZ1, Stepanova BN1, Fokina NZ1, Stepanova BN1
-
Afiliações:
- Edição: Nº 11 (2006)
- Páginas: 40-42
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324446
- ID: 324446
Citar
Texto integral
Resumo
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.
Arquivos suplementares
