Cheese product for functional nutrition
- Autores: Gavrilova, N.B.1, Ryabkova D.S.1, Gavrilova NB1, Ryabkova DS1
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Afiliações:
- Edição: Nº 6 (2011)
- Páginas: 32-33
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322281
- ID: 322281
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Texto integral
Resumo
A new cheese product has been developed. Brief characteristic of raw materials used for its production is
given. Technological scheme and results of the study of food, biological and energy values of the cheese
product are shown
given. Technological scheme and results of the study of food, biological and energy values of the cheese
product are shown
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Bibliografia
- Гудков А.В. Сыроделие: технологические, биологические и физико-химические аспекты. - М.: ДеЛи принт, 2004.
- Шергина И.А., Лепилкина О.В., Мордвинова В.А., Делицкая И.Н. Новые технологии в области сыроделия//Сыроделие и маслоделие. 2008. № 2.
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