Processed cheese technology with seafood
Автор: Mamaev A.V., Rodina N.D., Sergeeva E.Y., Lehukov K.A., Suchkova T.N., Tsikin S.S.
Журнал: Биология в сельском хозяйстве @biology-in-agriculture
Рубрика: Современные аспекты производства продуктов питания
Статья в выпуске: 2 (11), 2016 года.
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The specialists of the dairy industry is a very important task to improve the structure power of the population due to the increase in output of milk products with high biological value, and the range of these products should be constantly expand. One of the most promising areas is to expand the range of processed cheeses that meet the requirements of a balanced amino acid and microelement composition.
Cheese, seafood, protein product
Короткий адрес: https://sciup.org/147229293
IDR: 147229293
