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...
Kaydedildi:
| Asıl Yazarlar: | , |
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| Materyal Türü: | Artigo |
| Dil: | Russo |
| Baskı/Yayın Bilgisi: |
Maykop State Technological University
2021-11-01
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| Seri Bilgileri: | Новые технологии |
| Konular: | |
| Online Erişim: | https://newtechology.mkgtu.ru/jour/article/view/513 |
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