Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
- Autores: Sviridenko G.M1, Zaharova M.B1, Mordvinova V.A1, Delitskaya I.N1
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Afiliações:
- Edição: Nº 5 (2014)
- Páginas: 24-26
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288818
- ID: 288818
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Resumo
Results of using various methods of applying dry bacterial concentrates in the production of semi-hard cheeses are outlined.
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Sobre autores
G. Sviridenko
Email: uglich-cheese@mail.ru
M. Zaharova
Email: uglich-cheese@mail.ru
V. Mordvinova
Email: uglich-cheese@mail.ru
I. Delitskaya
Email: uglich-cheese@mail.ru