Role of the dairy butter components in formation of its structure and quality
- Авторлар: Vyshemirskii F.A1, Sviridenko Y.Y.1
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Мекемелер:
- Шығарылым: № 5 (2012)
- Беттер: 12-15
- Бөлім: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288128
- ID: 288128
Дәйексөз келтіру
Аннотация
Role of the dairy butter components in formation of the structure and quality of the product is discussed. Recommendations are given how to prevent some defects of butter.