Improving the methods and technology of cream-butter production by the continues cream stirring
Submitted by red on Wed, 27/12/2017 - 13:18
УДК 664.3.033
Chapter:
Abstract:
The article presents the results of the research on the two-staged flowing method of the physical cream ripening influence on their properties’ changes and cream-butter quality.
Improving the methods and technology of cream-butter production by the continues cream stirring
Submitted by red on Wed, 27/12/2017 - 13:18
УДК 664.3.033
Chapter:
Abstract:
The article presents the results of the research on the two-staged flowing method of the physical cream ripening influence on their properties’ changes and cream-butter quality.
