Investigation of the process of obtaining extracts from vegetable raw materials and their use in cheese production

The process of obtaining aqueous plant extracts from spicy-aromatic, spicy-flavor plants, their use in the production of cheese to form specific taste properties and preserve original characteristics of cheese mass have been studied. Extracts from different aromatic herbs: rosemary, cumin, thyme, or...

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Autors principals:	E. P. Suchkova, R. Hussaineh
Format:	Artigo
Idioma:	Russo
Publicat:	Maykop State Technological University 2021-11-01
Col·lecció:	Новые технологии
Matèries:	food biotechnology flavoring herbs, rosemary, cumin, thyme, oregano, plant extracts cheese mass organoleptic properties of cheese storage capacity of cheese
Accés en línia:	https://newtechology.mkgtu.ru/jour/article/view/513
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