Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Stanislavskaya 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
