Prospective technologies of industrial processing of whey from sour milk cheese
Research of the valuable properties of individual components of serum, which lead to its use during the production of food products. Purification of milk whey from milk fat by separation. Separation of colloidal and ion-molecular systems of serum.
| Рубрика | Производство и технологии |
| Предмет | Technologies |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Kolesnyk V., Polupan V., Penkina N., Penkin A., Veretennikov S., |
| Дата добавления | 24.06.2024 |
| Размер файла | 26,9 K |
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