Protein - an important component of the cheese making products
- Autores: Tetereva L.I.1, Tetereva LI1
-
Afiliações:
- Edição: Nº 2 (2011)
- Páginas: 24-25
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287797
- ID: 287797
Citar
Acesso aberto
Acesso está concedido
Somente assinantes
Resumo
Determination of protein content in the processed cheeses and processed cheese products has shown that protein content does not comply with requirements and labeled nutrition values. Necessity to control milk protein in the inlet and outlet from the enterprises manufacturing cheese products has been established
Palavras-chave
Bibliografia
Arquivos suplementares
