Influence of the characteristics of the melting salts and the raw materials used on the quality of processed cheese

Autor:	A.V. Dunaev
Rok vydání:	2020
Předmět:	Materials science media_common.quotation_subject Quality (business) General Medicine Raw material Pulp and paper industry media_common
Zdroj:	Milk branch magazine. :32-37
ISSN:	2222-5455
DOI:	10.33465/2222-5455-2020-12-32-37
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::df840224bcd239b0aa4e6a384cc602d9 https://doi.org/10.33465/2222-5455-2020-12-32-37 Zobrazit plný text záznamu