Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.
- Authors: Gavrilova N.B.1, Shmat E.V.1, Sokhryakov S.O.1, Gavrilova NB1, Shmat EV1, Sohrjakov SO1
-
Affiliations:
- Issue: No 1 (2012)
- Pages: 24-25
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322268
- ID: 322268
Cite item
Open Access
Access granted
Subscription Access
Abstract
of protein- carbohydrate weight developed on technology of cottage cheese is cited.
About the authors
Natal'ya Borisovna Gavrilova
Elena Viktorovna Shmat
Sergey Olegovich Sokhryakov
N B Gavrilova
E V Shmat
S O Sohrjakov
References
Supplementary files
