Production of cheese with reduced sodium content

V P Golovkov; Головков В П; N F Gorelova; Горелова Н Ф; G V Avdalyan; Авдалян Г В; N Yu Chetverikova; Четверикова Н Ю; V P Golovkov; Golovkov V P; N F Gorelova; Gorelova N F; G V Avdalyan; Avdalyan G V; N Yu Chetverikova; Chetverikova N Yu

Production of cheese with reduced sodium content

作者: Golovkov VP¹, Gorelova NF¹, Avdalyan GV¹, Chetverikova NY.¹, Golovkov VP¹, Gorelova NF¹, Avdalyan GV¹, Chetverikova NY.¹
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期: 编号 1 (2006)
页面: 35-36
栏目: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/322478
ID: 322478

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详细

Scientific aspects of cheese with reduced sodium content production are discussed. Effects of preventative and medical salts used for cheese salting are evaluated.

作者简介

V Golovkov

N Gorelova

G Avdalyan

N Chetverikova

V Golovkov

N Gorelova

G Avdalyan

N Chetverikova

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