Cheeses salting. What's new?
- Autores: Ostrouhova IL1, Ostrouhov DV1, Ostroukhova I.L.1, Ostroukhov D.V.1
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Afiliações:
- Edição: Nº 6 (2009)
- Páginas: 23-24
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287366
- ID: 287366
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Resumo
Study has been undertaken with the aim to establish relations of salting time of the semi-hard cheese and losses of cheese mass at salting depending on cheese mass, moisture content in cheese, temperature and concentration of brine.
Sobre autores
I Ostrouhova
D Ostrouhov
Irina Ostroukhova
Email: uglich-cleese@mail.ru
Dmitriya Ostroukhov
Email: uglich-cleese@mail.ru
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