Choosing of the equipment for cheese production with cheddarring and melting of mass
- 作者: Kaplenko A.N1, Evdokimov I.A1, Kaplenko N.N1
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- 期: 编号 4 (2012)
- 页面: 35-36
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288088
- ID: 288088
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详细
Relation between structure formation in cheeses and cheddarring rate has been studied with the purpose to choose appropriate equipment.
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