Universality of the Russian method of the dairy butter production
- Authors: Vyshemirskii F.A1
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- Issue: No 6 (2016)
- Pages: 50-53
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289443
- ID: 289443
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Abstract
The range of the products of butter making produced by the Russian method is described: the dairy butter-traditional, with avors, low fat butter, butter oil, milk fat, butter and cream pastes.
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