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pro vyhledávání: '"V. S. Lemesheva"'
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 1, Pp 110-116 (2020)
The authors proposed a milk-containing product with a substitute for milk fat, produced according to the technology of sour cream using a protective culture in order to prolong the shelf life. The use of protective starter cultures does not require a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::566a97bb768c44e9d115d8d2716ca618
https://doi.org/10.20914/2310-1202-2020-1-110-116
https://doi.org/10.20914/2310-1202-2020-1-110-116
