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Publikováno v:
IOP Conference Series: Earth and Environmental Science. 981:022095
The article presents research on the development of production technology of specialized protein products - drinking cottage cheese and soft cheese with increased nutritional value and improved organoleptic characteristics. The recipe is worked out,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22ad6942e69ac41f4f827251e347f2a3
https://doi.org/10.1088/1755-1315/981/2/022095
https://doi.org/10.1088/1755-1315/981/2/022095
