Assessment of function-technological and rheological parameters of consistency stabilisers for dairy protein-fat systems for the production of semi-smoked sausages

Publikováno v: Technology audit and production reserves; Vol. 3 No. 3(71) (2023): Chemical engineering; 41-45
Technology audit and production reserves; Том 3 № 3(71) (2023): Хімічна інженерія; 41-45

During the past few years, the world community has faced a number of problems related to the delivery and storage of milk and milk products. In particular, the situation provoked by quarantine restrictions in various countries of the world forces to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::e1e183a2ab62aee068556b1c174931da
https://journals.uran.ua/tarp/article/view/283465

Ангобные покрытия для рельефной стороны керамических плиток

Целью исследования является получение ангобных покрытий, наносимых на рельефную (тыльную) сторону керамических плиток. Ангобирование т

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3992::b99466f25dfc146b7f707fa6d49de9ed
https://elib.belstu.by/handle/123456789/30186