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pro vyhledávání: '"Ekaterina D. Shabalova"'
Autor:
Elena I. Melnikova, Ekaterina B. Stanislavskaya, Ekaterina V. Bogdanova, Ekaterina D. Shabalova
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 3, Pp 592-601 (2022)
The modern food industry sees raw milk as a source of functional ingredients. Technologies of protein ingredients have a great scientific and practical importance because membrane fractionation methods preserve the native structure and properties of
Externí odkaz:
https://doaj.org/article/4da2a86ba0c14ceca64dbaeeb81efad9
