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NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE

2017

Mayorov A.A. | Sidenko Yu.A. | Musina O.N.

Palabras clave de AGROVOC

Información bibliográfica
Editorial
Kemerovo State University
Otras materias
Food processing and manufacture; Cheese curd; Rheological characteristics; Cheesemaking; Dynamics of milk coagulation
Idioma
Ruso
Tipo
Journal Article
Fuente
Техника и технология пищевых производств, Vol 45, Iss 2, Pp 55-61 (2017)

2022-09-15
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