Reduction in the amount of fruit filling in yogurt production

Study of the microflora of Bulgarian yogurt. The range of food products obtained with the help of microorganisms. Production of dairy products in the food industry using fermentation processes. Analysis of the production of yogurt by the tank method.

Рубрика Кулинария и продукты питания
Предмет Cooking
Вид статья
Язык английский
Прислал(а) Balabanova I.O.
Дата добавления 26.02.2025
Размер файла 161,7 K

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