Methodological recommendation on salting semi-hard cheeses and cheese products
- Autores: Ostroukhova I.L.1, Ostroukhov D.V.1, Ostrouhova IL1, Ostrouhov DV1
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Afiliações:
- Edição: Nº 2 (2011)
- Páginas: 35-
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287806
- ID: 287806
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Resumo
The collection «Methodological recommendations on salting semi-hard cheeses and cheese products in brine» has been published by the All Russian Research Institute of Butter and Cheese Making. It contains results of the investigation carried out by the Institute specialists of the principal patterns of the salting process
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Sobre autores
Irina Ostroukhova
Email: uglich-cheese@mail.ru
Dmitriy Ostroukhov
Email: uglich-cheese@mail.ru
I Ostrouhova
D Ostrouhov
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