Changes in consumer properties of new pickled cheeses during their maturation and storage

Скорочена інформація про документ
dc.contributor.authorRyabchenko, Natalia
dc.contributor.authorRudavska, Anna
dc.date.accessioned2014-04-07T12:23:50Z
dc.date.available2014-04-07T12:23:50Z
dc.date.issued2009
dc.description.abstractIn 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.uk_UA
dc.identifier.citationRyabchenko, 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.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/13746
dc.language.isoenuk_UA
dc.subjectsoft pickled cheesesuk_UA
dc.subjectconsumer propertiesuk_UA
dc.subjectmaturationuk_UA
dc.subjectstorageuk_UA
dc.subjectкафедра експертизи харчових продуктів
dc.titleChanges in consumer properties of new pickled cheeses during their maturation and storageuk_UA
dc.typeArticleuk_UA

Файли

Контейнер файлів

Зараз показуємо 1 - 1 з 1
Ескіз
Назва:
ststya_Ryabchenko.pdf
Розмір:
112.31 KB
Формат:
Adobe Portable Document Format
Завантажити

Ліцензійна угода

Зараз показуємо 1 - 1 з 1
Ескіз недоступний
Назва:
license.txt
Розмір:
1.71 KB
Формат:
Item-specific license agreed upon to submission
Опис:
Завантажити

Колекції

Статті