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pro vyhledávání: '"particularly the component composition"'
Autor:
Aslanbek B. Maremshaov, Ivan A. Evdokimov, Maria I. Shramko, Natalia N. Nikulnikova, Olga V. Lepilkina
Publikováno v:
Вестник Северо-Кавказского федерального университета, Vol 0, Iss 1, Pp 85-88 (2022)
This article contains an analysis of bacterial condition of the different types of processed cheese. Shows the necessity of the account of the component composition for pasty, ломтевых, sweet cheese, processed cheese with fillers. The regular
Externí odkaz:
https://doaj.org/article/b880e8812ab0498b9fb95613ac0b8a2b
