Effects of cheese handling at ripening on the organoleptic characteristics of the product
- Авторлар: Nikolaeva EA1, Nikolaeva EA1
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Мекемелер:
- Шығарылым: № 5 (2006)
- Беттер: 30-31
- Бөлім: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322541
- ID: 322541
Дәйексөз келтіру
Толық мәтін
Аннотация
Formation of the organoleptic properties of the product in the process of traditional cheese ripening and ripening in film has been studied. It was found that ripening of cheese in the polymer film packs resulted in taste, flavor and texture improvements.
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