Factors effecting formation of the fermented milk products quality
- 作者: EGOROV A.Y.1, Egorov AY.1
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隶属关系:
- 期: 编号 10 (2010)
- 页面: 62-62
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325652
- ID: 325652
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详细
Quality of the fermented milk products is determined by some factors: raw milk quality, maintenance of the technological regimes, handling conditions and finished product storage.
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