Research of microbiological indicators of new cottage cheese products in the course of storage
Автор: Loktev Dmitriy, Zonova Lyudmila
Журнал: Известия Самарского научного центра Российской академии наук @izvestiya-ssc
Рубрика: Коррекция экологического неблагополучия
Статья в выпуске: 5-3 т.14, 2012 года.
Бесплатный доступ
At creation of enriched food it is necessary to study their microbiological indicators. As a result of research influence of the dried-up berries of a blueberry and the wheaten fermented bran on microflora of cottage cheese products was studied. Interpretation of results of microbiological analyses was carried out by means of factorial analysis.
Microbiological indicators, cottage cheese products, wheaten fermented bran, dried-up berries of a blueberry
Короткий адрес: https://sciup.org/148201591
IDR: 148201591
Статья научная
