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pro vyhledávání: '"E. G. Korotkov"'
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 0, Iss 3, Pp 164-169 (2016)
One of the important trends of whey processing is the modification of its composition and properties for the applications in curd technology. Modification of whey composition and properties included ultrafiltration concentration and subsequent microp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a80ab650f98a28fb8e17dfa2ef33f700
https://www.vestnik-vsuet.ru/vguit/article/view/1021
https://www.vestnik-vsuet.ru/vguit/article/view/1021
