Technical and technological prospects of cheese formed by the bulk method


如何引用文章

全文:

开放存取 开放存取
受限制的访问 ##reader.subscriptionAccessGranted##
受限制的访问 订阅存取

详细

Principle differences of cheeses of the "Rossiiskii" type lye in the way of their formation. But besides these differences there are also some special features that should be taken into account when new cheese plants are designed or the existing ones are reconstructed. Awareness of the specialties of the technological process allows arrange production with minimum risk of getting production reject.

参考

补充文件

附件文件
动作
1. JATS XML
下载
##common.cookie##