MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS
The article considers the aspects of fat base creation for milk-and-fat emulsion products taking into account the criteria of maximum approach of structural and rheological, physical and chemical factors and indices of nutritional value to the corresponding milk fat characteristics. The results of r...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2016-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/43/5.pdf |