UDC 63

Technologist's page (2023 №2)

Published в Cheese- and buttermaking · Issue 2, 2023 · Pages 37–37 · Rubrics: Original article
DOI 10.31515/2073-4018-2023-2-37
Received: 20.03.2023 Accepted: 20.03.2023 Published: 23.01.2024 Language of publication: RUS
Authors
1 VNIIMS is a branch of the Federal State Budgetary Scientific Research Center for Food Systems named after V.M.Gorbatov of the Russian Academy of Sciences
Uglich, Russian Federation
To choose the method of butter production, specialists in the technology of butter production must understand what differences there are in the methods and equipment used. For a consumer purchasing a product from a retail shelf, its taste and aroma, color, consistency, and packaging appearance are important.
butter production methods mass fraction of fat
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References

1. Stranichka tehnologa.

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