Year: 2024
Type: conference-paper
Abstract: The possibility of using sea buckthorn juice in the production of soft cheeses is considered. A methodology has been developed for quality control of raw materials and the finished product with the addition of a berry component at all stages of its preparation.
Authors: E. Druzhechkova, N. Velichko
Institution: Krasnoyarsk State Agrarian University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
OpenAlex ID: W4405293504