Technology smelt of the cheese product on the basis ofalbuminous - carbohydrate weight.
- 作者: Gavrilova N.B.1, Shmat E.V.1, Sokhryakov S.O.1, Gavrilova NB1, Shmat EV1, Sohrjakov SO1
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隶属关系:
- 期: 编号 1 (2012)
- 页面: 24-25
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322268
- ID: 322268
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详细
In article the data on working out of technology smelt of cheese product with use as the basic raw materials
of protein- carbohydrate weight developed on technology of cottage cheese is cited.
of protein- carbohydrate weight developed on technology of cottage cheese is cited.
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