Zobrazeno 1 - 4
of 4
pro vyhledávání: '"V. V. Kalabushkin"'
Publikováno v:
Пищевые системы, Vol 6, Iss 3, Pp 416-423 (2023)
The paper presents the results of studying sensory, physico-chemical, structural-mechanical (rheological) and biochemical indicators as well as functional properties of natural cheeses of various type groups for a possibility of using as a main raw m
Externí odkaz:
https://doaj.org/article/0ae3f100b9aa4f6eb3e5a3350ee4e06e
Publikováno v:
Пищевые системы, Vol 3, Iss 4, Pp 39-44 (2021)
The article presents the results of a study of the regularities of changes in the functional properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen after thermomechanical processing for further use in
Externí odkaz:
https://doaj.org/article/d5d6ab11acda4b76ac7867562eaa2bba
Publikováno v:
Food systems. 3:39-44
The article presents the results of a study of the regularities of changes in the functional properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen after thermomechanical processing for further use in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e30e594dcee92bf516b91863c860435
https://doi.org/10.21323/2618-9771-2020-3-4-39-44
https://doi.org/10.21323/2618-9771-2020-3-4-39-44
Publikováno v:
Cheesemaking and buttermaking. 55:24-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7215a86e0a508f3a09fc6637256eca84
https://doi.org/10.31515/2073-4018-2021-4-24-26
https://doi.org/10.31515/2073-4018-2021-4-24-26