Cheese product for foodsoperations
- Autores: Gavrilova N.B.1, Burakovskaya N.V.1, Gavrilova NB1, Burakovskaya NV1
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Afiliações:
- Edição: Nº 3 (2011)
- Páginas: 33-33
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322271
- ID: 322271
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Resumo
Research works and results of developing technology of cheese product with
heat stability characteristics intended for applications in foods manufacturing are
discussed.
heat stability characteristics intended for applications in foods manufacturing are
discussed.
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Sobre autores
Natal'ya Gavrilova
Email: nauka@omgau.ru
Nina Burakovskaya
Email: nauka@omgau.ru
N Gavrilova
N Burakovskaya
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