Low fatspreads of improved quality
- Autores: Karavaeva EY.1, Topnikova EV1, Pirogova EN1, Dunaev AV1
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Afiliações:
- Edição: Nº 1 (2010)
- Páginas: 47-49
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322661
- ID: 322661
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Resumo
The technology has been developed that allows to widen varieties of fat and
butter products due to balanced composition and spreads characteristics
conforming to present day requirements to nutrition.
butter products due to balanced composition and spreads characteristics
conforming to present day requirements to nutrition.
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Sobre autores
E Karavaeva
Email: uglich'sheese@mail.ru
E Topnikova
Email: uglich'sheese@mail.ru
E Pirogova
Email: uglich'sheese@mail.ru
A Dunaev
Email: uglich'sheese@mail.ru
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