Study of the influence of the quantitative content of salt on physical and chemical parameters of cheese

L. Bahdanava; A. Podryabinkina; E. Efimova

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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Bahdanava L., Podryabinkina A., Efimova E. Study of the influence of the quantitative content of salt on physical and chemical parameters of cheese. Topical Issues of Processing of Meat and Milk Raw Materials. 2021;(16):98-104. (In Russ.) https://doi.org/10.47612/2220-8755-2021-16-98-104

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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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