Name
Lepilkina Olga Vasileva
Scholastic degree
•
Academic rank
associated professor
Honorary rank
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Organization, job position
State Scientific Institution All-Russian Scientific Research Institute of Butter and Cheese
Web site url
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Articles count: 1
The quantitative distribution and condition of the water in the structure of processed cheese are defined in this article. The sequence of entering the components in the mixture to melt in the production of sweet processed cheeses is discussed