Improvement of technology of melt butter with turmeric
The aim of the work was to improve the technology of melt butter with turmeric and to study the quality indicators of the finished product. The experiments were conducted in the laboratory of the Department of Milk and Dairy Products Technology of Stepan Gzhytskyi National University of Veterinary M...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2020-10-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| Subjects: | |
| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/4070 |