Cheese production with chedderization and thermomechanicaltreatment of cheese mass

Authors: Shergin AN¹, Lepilkina OV¹, Shergina IA¹, Shergin AN¹, Lepilkina OV¹, Shergina IA¹
Affiliations:
Issue: No 2 (2004)
Pages: 41-44
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/322741
ID: 322741

Cite item

Full Text

Диланян З.Х. Сыроделие. - М.: Легкая и пищевая промышленность, 1984.
Caric, M. Ripened Cheese: Varieties Native to Balkan Countries. In: Cheese: Chemistry, Physics and Microbiology, 1993. Vol. 2. Major Cheese Groups. Ed.: Fox, P.P., Chapman and Hall.
Dimov N., Kirov N., Omakov H., Georgi jev, I., Ko ev. A., Denkov, C., Mineva, P., Petrova, N. аnd Konfortob, A. Handbook of Dairy Technology. - 1984, Zemizdat, Sofia.
Predrag D. Pudja, Spasenija D. Milanovic Kashkaval cheese: manufacture and ripening characteristics. -From: 6th Cheese Syposium, 13-14 april, 2000, T.M.

Supplementary Files

Action

1. JATS XML