New possibilities in the technology of the curds product
- Autores: Kapranchikov V.S.1, Kolesnikova S.V.1, Kapranchikov VS1, Kolesnikova SV1
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Afiliações:
- Edição: Nº 4 (2010)
- Páginas: 68-69
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325486
- ID: 325486
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Resumo
Technological scheme for production of the curds product by traditional acid- rennet method with 100% replacement of milk fat with vegetable oil from the company EFKO Food Ingredients is offered
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