Production of cheese with reduced sodium content

V P Golovkov; Головков В П; N F Gorelova; Горелова Н Ф; G V Avdalyan; Авдалян Г В; N Yu Chetverikova; Четверикова Н Ю; V P Golovkov; Golovkov V P; N F Gorelova; Gorelova N F; G V Avdalyan; Avdalyan G V; N Yu Chetverikova; Chetverikova N Yu

Production of cheese with reduced sodium content

Authors: Golovkov VP¹, Gorelova NF¹, Avdalyan GV¹, Chetverikova NY.¹, Golovkov VP¹, Gorelova NF¹, Avdalyan GV¹, Chetverikova NY.¹
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Issue: No 1 (2006)
Pages: 35-36
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/322478
ID: 322478

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Abstract

Scientific aspects of cheese with reduced sodium content production are discussed. Effects of preventative and medical salts used for cheese salting are evaluated.

About the authors

V P Golovkov

N F Gorelova

G V Avdalyan

N Yu Chetverikova

V P Golovkov

N F Gorelova

G V Avdalyan

N Yu Chetverikova

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