Typical program for production control of cheese

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription Access

Abstract

Specialists of the VNIIMS have prepared methodological recommendations and typical program for production control of cheese, butter, processed cheese and products of whey processing. These documents were developed for application at the enterprises producing the products.

References

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies