Reservation of curds and butter withliquid nitrogen application
- 作者: Anistratova O.V.1, Serpunina L.T.1, Gaplevskaya N.M.1, Anistratova OV1, Serpunina LT1, Gaplevskaya NM1
-
隶属关系:
- 期: 编号 5 (2011)
- 页面: 53-55
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322345
- ID: 322345
如何引用文章
开放存取
##reader.subscriptionAccessGranted##
订阅存取
详细
Results of the study of the low temperature agent- liquid nitrogen effects on the quality indices of curds and
dairy butter are shown. Freezing of curds and dairy butter with cryogen agent - liquid nitrogen maintains
unique properties of the products during the long storage.
dairy butter are shown. Freezing of curds and dairy butter with cryogen agent - liquid nitrogen maintains
unique properties of the products during the long storage.
关键词
参考
补充文件
