QUALITY CONTROL OF SOFT CHEESE WITH BERRY COMPONENT

The possibility of using sea buckthorn juice in the production of soft cheeses is considered. A methodology has been developed for quality control of raw materials and the finished product with the addition of a berry component at all stages of its preparation.

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Publication Details

Published
2024-12-10
DOI
https://doi.org/10.52686/conferencearticle_67597cf52c2325.91552872
Citations
1
Primary Topic
Food Industry and Aquatic Biology
Type
article
Field-Weighted Citation Impact
0.35
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article

QUALITY CONTROL OF SOFT CHEESE WITH BERRY COMPONENT

Elena Druzhechkova, Н А Величко
1 citations
Food Industry and Aquatic Biology
0.35
article

QUALITY CONTROL OF SOFT CHEESE WITH BERRY COMPONENT

Elena Druzhechkova, Н А Величко
article en
1 citations

Abstract

The possibility of using sea buckthorn juice in the production of soft cheeses is considered. A methodology has been developed for quality control of raw materials and the finished product with the addition of a berry component at all stages of its preparation.

Krasnoyarsk State Agrarian University (RU)
Life below water
Openalex Percentile: Top 33%
Food Industry and Aquatic Biology
0.35
DOIOpen Access PDFOpenAlex
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QUALITY CONTROL OF SOFT CHEESE WITH BERRY COMPONENT — Elena Druzhechkova, Н А Величко · (2024) | TGRS Research Map | TGRS