Special features of formation of the organoleptic indices of cheese products
- Autores: Mordvinova V.A1, Lepilkina O.V1, Ostrouhova I.L1, Samoilov A.V1
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Afiliações:
- Edição: Nº 2 (2012)
- Páginas: 31-33
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287998
- ID: 287998
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Resumo
The article contains information about milk fat replacement with various types of replacers and impacts of the replacers on the organopleptic indices of the semi- hard cheese products during ripening and storage
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Sobre autores
V. Mordvinova
Email: uglich-cheese@mail.ru
O. Lepilkina
Email: uglich-cheese@mail.ru
I. Ostrouhova
Email: uglich-cheese@mail.ru
A. Samoilov
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