Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Korotkov E.G."'
Publikováno v:
Foods and Raw Materials, Vol 3, Iss 2, Pp 96-104 (2015)
A crucial task of the dairy industry is the modification of the composition and properties of cheese whey to level its organoleptic characteristics for use of qualitatively new food productsin technology, including the one of functional use. The work
Externí odkaz:
https://doaj.org/article/e8ba9231931a483c9b04aa8ab0d35320
The last 15 years in development of biology were marked with accumulation of unprecedentedly huge arrays of experimental data. The information was amassed with exclusively high rates due to the advent of highly efficient experimental technologies tha
