Dynamics of the blue moulds growthat cheese ripening

作者: Ostroumov LA¹, Ermolaev VA¹, Sadovaya TN¹, Ostroumov L.A.¹, Ermolaev V.A.¹, Sadovaya, T.N.¹
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期: 编号 6 (2010)
页面: 16-17
栏目: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/287731
ID: 287731

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Горбатова К.К. Физико-химические и биохимические основы производства молочных продуктов.- СПб.: ГИОРД, 2004.
Гудков А.В. Сыроделие: технологические, биологические и физико-химические аспекты.- М.: ДеЛи принт, 2003.
Lobato-Calleros C. Microstructure and texture of panela type cheese type cheese-like products: use of low methoxyl pectin and canola oil as milk-fat substitutes / C. Lobato-Calleros, L. Ramos-Solis, A. Santos-Moreno, M.E. Rodrigues-Huezo // Revista Mexicana de ingeniería guimica. 2006. V. 5. № 1.
Michelle K. Microstructure and functionality of processed cheese: the role of milk fat / K. Michelle. - Raleigh, Nort Caroline: Food Science, 2008.

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