USING ENZYME TRANSGLUTAMINASE IN THE PRODUCTION OF LOW-FAT SOUR CREAM

J. . Chekanowa; O. . Skokowa

Topical Issues of Processing of Meat and Milk Raw Materials
Aktualʹnye voprosy pererabotki mâsnogo i moločnogo syrʹâ

eng | рус

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ISSN 2220-8755 (Print)

Topical Issues of Processing of Meat and Milk Raw Materials

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Chekanowa J., Skokowa O. USING ENZYME TRANSGLUTAMINASE IN THE PRODUCTION OF LOW-FAT SOUR CREAM. Topical Issues of Processing of Meat and Milk Raw Materials. 2018;(13):97-101. (In Russ.)

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ISSN 2220-8755 (Print)

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Topical Issues of Processing of Meat and Milk Raw Materials

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