Effects of cheese handling at ripening on the organoleptic characteristics of the product
- 作者: Nikolaeva EA1, Nikolaeva EA1
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隶属关系:
- 期: 编号 5 (2006)
- 页面: 30-31
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322541
- ID: 322541
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Formation of the organoleptic properties of the product in the process of traditional cheese ripening and ripening in film has been studied. It was found that ripening of cheese in the polymer film packs resulted in taste, flavor and texture improvements.
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