Improvement of cottage cheese technology
In recent years, the prospect of improving the technology of cereal cottage cheese using linseed oil has been widely used to improve and maintain their quality, increase the biological and nutritional value of the finished product, and increase the shelf life. In the course of the work, the number o...
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| Principais autores: | , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Almaty Technological University
2021-12-01
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| 叢編: | Алматы технологиялық университетінің хабаршысы |
| 主題: | |
| 在線閱讀: | https://www.vestnik-atu.kz/jour/article/view/568 |
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