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Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11(112), Pp 73-81 (2021)
Processed cheeses belong to food products of high nutritional and biological value. Bioflavonoids, which are widespread in higher plants and have a number of unique properties, are practically not found in traditional processed cheese chunks. Quercet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1496d8835294015e46cca8e565bdb78
https://zenodo.org/record/5417554
https://zenodo.org/record/5417554
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Vol. 4 No. 11(112) (2021): Technology and Equipment of Food Production; 73-81
Eastern-European Journal of Enterprise Technologies; Том 4 № 11(112) (2021): Технологии и оборудование пищевых производств; 73-81
Eastern-European Journal of Enterprise Technologies; Том 4 № 11(112) (2021): Технології та обладнання харчових виробництв; 73-81
Eastern-European Journal of Enterprise Technologies; Том 4 № 11(112) (2021): Технологии и оборудование пищевых производств; 73-81
Eastern-European Journal of Enterprise Technologies; Том 4 № 11(112) (2021): Технології та обладнання харчових виробництв; 73-81
Processed cheeses belong to food products of high nutritional and biological value. Bioflavonoids, which are widespread in higher plants and have a number of unique properties, are practically not found in traditional processed cheese chunks. Quercet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::195aa84014a69c923fbeb5293ab1e348
http://journals.uran.ua/eejet/article/view/239120
http://journals.uran.ua/eejet/article/view/239120
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