Quality and keepability of processed cheeses: effects of melting temperatures on the level of microbiological risks
- 作者: Sviridenko G.M1, Shatrova O.A1, Zaharova M.B1, Sokolova N.Y.1
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- 期: 编号 6 (2012)
- 页面: 25-27
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288204
- ID: 288204
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Results of scientific investigation of the effects of melting temperatures on the microbiological risks of processed cheeses related with total contamination of raw materials with various microorganisms are given.
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