Dependence of the processed cheese quality on the selected regimes of smoking
- Authors: Kalabushkin V.V1, Dunaev A.V1, Alekseeva E.V1
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Affiliations:
- Issue: No 2 (2017)
- Pages: 26-28
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289534
- ID: 289534
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Abstract
Results of the study of the regimes of the processed cheese and cheese products smoking and their impacts on the physical-chemical and organoleptic indices of the sausage processed cheese and cheese products are given in the article.
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About the authors
V. V Kalabushkin
Email: uglich-cheese@mail.ru
A. V Dunaev
Email: uglich-cheese@mail.ru
E. V Alekseeva
Email: uglich-cheese@mail.ru
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