Cheese product for foodsoperations
- Authors: Gavrilova N.B.1, Burakovskaya N.V.1, Gavrilova NB1, Burakovskaya NV1
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Affiliations:
- Issue: No 3 (2011)
- Pages: 33-33
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322271
- ID: 322271
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Abstract
Research works and results of developing technology of cheese product with
heat stability characteristics intended for applications in foods manufacturing are
discussed.
heat stability characteristics intended for applications in foods manufacturing are
discussed.
About the authors
Natal'ya Borisovna Gavrilova
Email: nauka@omgau.ru
Nina Vladimirovna Burakovskaya
Email: nauka@omgau.ru
N B Gavrilova
N V Burakovskaya
References
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