Аграрный вестник Урала № 03 (82) 2011Инженерия
Researching of fat-aciding structures of products with using of dry mare’s
In the given article the results of the researches on studying of the influence of entering drying milk of mare on fat-aciding structure of yogurt from the cow milk are resulted. It is shown that entering drying milk of mare positively influences nutritious properties of products in which manufacture it is applied milk of mare.
dry milk of mare, fat acids, yogurt.
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