Cheese suitable propertiesof milk powder
- Autores: Lepilkina O.V.1, Ostroukhov D.V.1, Lepilkina OV1, Ostrouhov DV1
-
Afiliações:
- Edição: Nº 3 (2011)
- Páginas: 36-37
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322292
- ID: 322292
Citar
Acesso aberto
Acesso está concedido
Somente assinantes
Resumo
Cheese suitability of milk powder has been studied. Dependence of the cheese suitability characteristics
from the level of non−denatured whey proteins has been established.
from the level of non−denatured whey proteins has been established.
Palavras-chave
Sobre autores
Ol'ga Lepilkina
Email: uglich-cheese@mail.ru
Dmitriy Ostroukhov
Email: uglich-cheese@mail.ru
O Lepilkina
D Ostrouhov
Bibliografia
Arquivos suplementares
