Study of the raw materials composition of the non-traditional products in the cheese market
- 作者: Roshchupkina N.V1, Konopleva A.A1, Ponomar T.V1
-
隶属关系:
- 期: 编号 5 (2014)
- 页面: 68-68
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327839
- ID: 327839
如何引用文章
详细
Possibilities to receive quality products using cheese technologies but under conditions when milk fat was replaced with vegetable oil and reconstituted milk was used instead of skim milk were studied. Results of the investigations are discussed.
全文:
![受限制的访问](https://journals.eco-vector.com/lib/pkp/templates/images/icons/text_lock.png)
补充文件
![](/img/style/loading.gif)