Scientific and technical foundations of the modern technology for whey cheese
- 作者: Khramtsov AG1, Kubanskaya DM1, Suyunchev OA1, Hramtsov AG1, Kubanskaya DM1, Suyunchev OA1
-
隶属关系:
- 期: 编号 3 (2006)
- 页面: 36-37
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322501
- ID: 322501
如何引用文章
全文:
详细
Principle possibility to receive protein-carbohydrates cheeses of Norwegian type from demineralized concentrated cheese whey has been established. Composition, nutritive and biological values that characterize special features of the cheeses have been studied.
参考
补充文件
