Determination of optimal freeze-drying modes of cottage cheese whey permeate as a semi-finished product in the production for enteral nutrition products
The large volumes of cottage cheese whey produced in the country cause a strong pressure on the environment of dairy processing enterprises. This valuable secondary milk raw material, containing more than 50% of the dry solids of natural milk, is not in demand among processors due to the lack of dat...
Gorde:
| Egile Nagusiak: | , , , , , |
|---|---|
| Formatua: | Статья |
| Hizkuntza: | English |
| Argitaratua: |
Consulting and Training Center - KEY
2022
|
| Gaiak: | |
| Sarrera elektronikoa: | https://dspace.ncfu.ru/handle/20.500.12258/19010 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|