Changes in consumer properties of new pickled cheeses during their maturation and storage
Loading...
Date
Authors
ORCID
DOI
item.page.thesis.degree.name
item.page.thesis.degree.level
item.page.thesis.degree.discipline
item.page.thesis.degree.department
item.page.thesis.degree.grantor
item.page.thesis.degree.advisor
item.page.thesis.degree.committeeMember
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
In the article the results research of changes in consumer properties of new pickled cheeses during their maturation and storage. Made analysis of influence dietary additive Lamidan and serum proteins on consumer properties of new soft pickled cheeses.
Description
Citation
Ryabchenko, N. Changes in consumer properties of new pickled cheeses during their maturation and storage / N. Ryabchenko, H. Rudavska // Facing the Challenges of the Future: Excellence in a Business and Commodity Science : Proceeding of the 17th Symposium of IGWT and 2010 International Conference on Commerce, 21st – 25th September 2010. - 2010. – V.1. – P. 552-556.