A. S. Menyalkina, D. Skachkov, A. Slozhenkina, D. A. Mosolova
{"title":"Use of functional components of vegetable origin in the production of carvified glazed cheese","authors":"A. S. Menyalkina, D. Skachkov, A. Slozhenkina, D. A. Mosolova","doi":"10.31208/2618-7353-2019-7-92-99","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2019-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Agrarian-And-Food Innovations","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31208/2618-7353-2019-7-92-99","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}