Chemical composition of cheese with spices and aroma plants
- Autores: Kochieva A.A1, Vlasova J.A1
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Afiliações:
- Edição: Nº 6 (2013)
- Páginas: 32-33
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288524
- ID: 288524
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Resumo
Results of the research work aimed at determination of the chemical composition of the «Osetinskii» and «Digorskii» cheeses with added aroma plants and spices are described in the article. Information is given concerning minerals and toxic element evaluation in the cheeses mentioned.
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Bibliografia
- Матюхина З.Г., Корольков Э.П. Товароведение пищевых продуктов. - М.: ПрофОбрИздат, 2001.
- Технология сыра и продуктов переработки сыворотки / З.С. Соколова, Л.И. Лакомова, В.Г. Тиняков. - М.: Агропромиздат, 1992.
- Химический состав пищевых продуктов: справочник / под ред. И.М. Скурихина и М.Н. Волгарева. Кн. 2. - М.: Агропромиздат, 1987.
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