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  • 标题:Review of Cottage Cheese Production Technologies
  • 本地全文:下载
  • 作者:U.I. Konstantinova
  • 期刊名称:Food Engineering Theory and Practice
  • 印刷版ISSN:2412-2254
  • 出版年度:2016
  • 期号:6873
  • 页码:19-22
  • 语种:
  • 出版社:Academic Publishing House Researcher
  • 摘要:Healthy eating becomes more and more urgent year by year. Adding to your diet fruits and vegetables, dairy products and polenasyschennye fatty acids can provide themselves with health for long years. Currently there can be found cottage cheese on the shelves of shops and supermarkets, cooked in different ways, but the most common cheese, cooked in the traditional way.
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