Studying the process of storing milk products sour type
Автор: Golubeva Lubov Vladimirovna, Dolmatova Olga Ivanovna, Bocharova Elena Igorevna, Dolmatova Ganna Sergeevna
Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet
Рубрика: Пищевая биотехнология
Статья в выпуске: 4 (54), 2012 года.
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The primary goal solved by working out of the new product is increase in term of its validity. It is established that new milk containing product has been had the increased period of storage, improved functional properties, good organoleptic, physical and chemical characteristics.
Короткий адрес: https://sciup.org/14039944
IDR: 14039944
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