Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.
- Autores: Gavrilova N.B.1, Shmat E.V.1, Sokhryakov S.O.1, Gavrilova NB1, Shmat EV1, Sohrjakov SO1
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Afiliações:
- Edição: Nº 1 (2012)
- Páginas: 24-25
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322268
- ID: 322268
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In article the data on working out of technology smelt of cheese product with use as the basic raw materials
of protein- carbohydrate weight developed on technology of cottage cheese is cited.
of protein- carbohydrate weight developed on technology of cottage cheese is cited.
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