Amino acids score of the cheese «Spartanskii»
- Authors: Vlasova J.A1, Vasiliadi G.K1
-
Affiliations:
- Issue: No 5 (2012)
- Pages: 20-21
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288135
- ID: 288135
Cite item
Open Access
Access granted
Abstract
A new type of soft fermented milk cheese has been developed. Special issues of the technological process are outlined and some results of the study of food and biological values of the cheese are given.
Full Text
References
