id: 27367
Title: Functional pasty cheese products with fillers
Authors: Novhorodska N.
Keywords: cottage cheese, curd mass, fillers, starter, quality, sea kale
Date of publication: 2020-12-10 15:08:37
Last changes: 2020-12-10 15:08:37
Year of publication: 2020
Summary: The results of research allow us to conclude about the possibility and feasibility of using sea kale (laminaria) to create a new curd mass with harmonious taste and flavor using mathematical programming, as well as conducting their own experimental research allow us to draw the following conclusions and make specific suggestions both for producers and consumers of this product.
URI: http://repository.vsau.org/repository/getfile.php/27367.pdf
Publication type: Статті у зарубіжних наукових фахових виданнях (Copernicus та інші)
Publication: The scientific heritage. Hungary : Budapest, 2020. № 55 (55), vol. 1. Р. 41-47.
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Published by: Адміністратор
File : 27367.pdf Size : 960210 byte Format : Adobe PDF Access : For all
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