Calculations of the recipes for ryazhenka with the account of fat and protein contents
- 作者: Fokina N.Z.1, Stepanova B.N.1, Fokina NZ1, Stepanova BN1
-
隶属关系:
- 期: 编号 2 (2009)
- 页面: 29-30
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324996
- ID: 324996
如何引用文章
开放存取
##reader.subscriptionAccessGranted##
订阅存取
详细
Calculations of the ryazhenka recipes for manufacturing the product from recombined raw materials with 2.5% and 4% fat levels are given.
补充文件
