Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
- Authors: Sviridenko G.M1, Shatrova O.A1, Zaharova M.B1, Sokolova N.Y.1
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Affiliations:
- Issue: No 6 (2012)
- Pages: 25-27
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288204
- ID: 288204
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Abstract
Results of scientific investigation of the effects of melting temperatures on the microbiological risks of processed cheeses related with total contamination of raw materials with various microorganisms are given.
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About the authors
G. M Sviridenko
Email: uglich-cheese@mail.ru
O. A Shatrova
M. B Zaharova
N. Yu Sokolova
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