Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa
The article presents the results of a study of the regularities of changes in the functional properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen after thermomechanical processing for further use in HoReCa. The objects of the study were: Caliatta c...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | Artigo |
| اللغة: | Russo |
| منشور في: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-01-01
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| سلاسل: | Пищевые системы |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.fsjour.com/jour/article/view/93 |
| الوسوم: |
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