EFFECT OF VACUUM DRYING ON MICROSTRUCTURE OF SEMI-SOLID CHEESE
Both theoretical and applied studies on microstructure of cheese immediately after a technological cycle and dry cheese obtained by vacuum drying are described. The aim of the microstructure studies is a more comprehensive evaluation of the product quality. Images of cheese upon high- and low-temper...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2014-06-01
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| Series: | Foods and Raw Materials |
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| Online Access: | http://jfrm.ru/?page=archive&jrn=3&article=2 |