New solutions for improving texture and taste of processed cheese and processed cheese products
- Autores: Kashevarova I.A1
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Afiliações:
- Edição: Nº 9 (2012)
- Páginas: 52-52
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327239
- ID: 327239
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Resumo
Advantages of using stabilizers of the company GK PTI in processed cheese production are discussed.