Methodological recommendation on salting semi-hard cheeses and cheese products
- Авторлар: Ostroukhova I.L.1, Ostroukhov D.V.1, Ostrouhova IL1, Ostrouhov DV1
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Мекемелер:
- Шығарылым: № 2 (2011)
- Беттер: 35-
- Бөлім: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287806
- ID: 287806
Дәйексөз келтіру
Аннотация
The collection «Methodological recommendations on salting semi-hard cheeses and cheese products in brine» has been published by the All Russian Research Institute of Butter and Cheese Making. It contains results of the investigation carried out by the Institute specialists of the principal patterns of the salting process
Негізгі сөздер
Авторлар туралы
Irina Ostroukhova
Email: uglich-cheese@mail.ru
Dmitriy Ostroukhov
Email: uglich-cheese@mail.ru
I Ostrouhova
D Ostrouhov