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...
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| Główni autorzy: | , , , , , |
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| Format: | Статья |
| Język: | English |
| Wydane: |
Consulting and Training Center - KEY
2022
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| Hasła przedmiotowe: | |
| Dostęp online: | https://dspace.ncfu.ru/handle/20.500.12258/19010 |
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