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| Ultima descărcare din IBN: 2023-03-21 13:32 |
 SM ISO690:2012CHIŢANU, Ana. Dinamica modificării acidităţii la fabricarea brânzei proaspete de vacă. In: Zootehnie şi biotehnologii , 19 octombrie 2010, Chișinău. Chisinau, Republica Moldova: Universitatea Agrară de Stat din Moldova, 2010, Vol. 26, pp. 280-283. ISBN 978-9975-64-195-1 . |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Zootehnie şi biotehnologii Vol. 26, 2010 |
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Conferința "Zootehnie şi biotehnologii " Chișinău, Moldova, 19 octombrie 2010 | ||||||
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Fresh cow's cheese is one of the most requested types of cheese. It is a milk protein concentrate of high nutritional value and therapeutic dietico because of the rich in essential amino acids and digestibility of this product easy. Making fresh cow cheese inside SA 'JLC' is used as raw skimmed milk, which meets the standard in force. The products meet the requirements of existing standards and are regularly distributed to retail markets both corporate stores and other marketing networks. |
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| Cuvinte-cheie milk proteins, skimmed milk, raw, fresh cow cheese |
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