Special features of formation of the organoleptic indices of cheese products
- 作者: Mordvinova V.A1, Lepilkina O.V1, Ostrouhova I.L1, Samoilov A.V1
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隶属关系:
- 期: 编号 2 (2012)
- 页面: 31-33
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287998
- ID: 287998
如何引用文章
详细
The article contains information about milk fat replacement with various types of replacers and impacts of the replacers on the organopleptic indices of the semi- hard cheese products during ripening and storage
全文:
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作者简介
V. Mordvinova
Email: uglich-cheese@mail.ru
O. Lepilkina
Email: uglich-cheese@mail.ru
I. Ostrouhova
Email: uglich-cheese@mail.ru
A. Samoilov
参考
补充文件
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