Article information

Views: 1743

Title of article TRADITIONS AND INNOVATIONS OF DAIRY INDUSTRY
Authors

Khramtsov A.G. , North Caucasus Federal University , ul. Pushkina 1, Stavropol, 355009 Russia , hramtsov@stv.runnet.ru

Section: BOOK REVIEW
Year 2015 Issue 1 DOI 10.12737/11247
Annotation Brief information-review provides an analysis of the textbook for students of higher educational institutions, authorized by Ministry of Agriculture to study "Foods of plant origin" and "Foods of animal origin" by N.B. Gavrilova, M.P. Schetinin - "Technology of milk and dairy products: traditions and innovations," Moscow, Colossus, 2012, 544 p.
Keywords Dairy raw materials, methods of processing, range of dairy products
Artice information Received April 24, 2014
Accepted August 3, 2014
Available online June 30, 2015
Imprint article Khramtsov A.G. Traditions and innovations of dairy industry. Food and Raw Materials, 2015, vol. 3, no. 1, pp. 140-141
Download the full article
Bibliography

    Copyright © 2015, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at http://frm-kemtipp.ru.