Reservation of curds and butter withliquid nitrogen application
- Autores: Anistratova O.V.1, Serpunina L.T.1, Gaplevskaya N.M.1, Anistratova OV1, Serpunina LT1, Gaplevskaya NM1
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Afiliações:
- Edição: Nº 5 (2011)
- Páginas: 53-55
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322345
- ID: 322345
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Resumo
dairy butter are shown. Freezing of curds and dairy butter with cryogen agent - liquid nitrogen maintains
unique properties of the products during the long storage.
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Sobre autores
Oksana Anistratova
Lyubov' Serpunina
Nina Gaplevskaya
O Anistratova
L Serpunina
N Gaplevskaya
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