UDC
63

PRINCIPLES OF SELECTION OF EMULSIFYING SALTS AND THEIR INFLUENCE ON THE QUALITY CHARACTERISTICS OF PROCESSED CHEESES Principles of selection of emulsifying salts and their influence on the quality characteristics of processed cheeses

Published in Cheese- and buttermaking · Pages 19–21 · Rubric: Information article
Received: 26.05.2023 Accepted: 26.05.2023 Published: 23.01.2024 Language of publication: RUS
Authors