Special issues of the fermented cheese production
- Autores: Mordvinova V.A1, Ostrouhova I.L1, Ostrouhov D.V1, Il'ina S.G1
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Afiliações:
- Edição: Nº 1 (2019)
- Páginas: 18-20
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/286578
- ID: 286578
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Resumo
Varieties of fermented cheese are considered in the article. Attention is paid to the special items of production, effects of different factors on formation of distinctive organoleptic characteristics.
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Bibliografia
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