name
Lepilkina Olga Vasileva
Scholastic degree
•
Academic rank
associated professor
Honorary rank
—
Organization, job position
• State Scientific Institution All-Russian Scientific Research Institute of Butter and Cheese
Research interests
Web site url
—
—
Current rating (overall rating of articles)
0
TOP5 co-authors
Articles count: 1
Сформировать список работ, опубликованных в Научном журнале КубГАУ
-
STUDY OF WATER IN THE STRUCTURE OF SWEET PROCESSED CHEESE BY NMR RELAXOMETRY METHODS
Description
The quantitative distribution and condition of the water in the structure of processed cheese are defined in this article. The sequence of entering the components in the mixture to melt in the production of sweet processed cheeses is discussed
pdf 148.527kb
doc 148.527kb