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...
Сохранить в:
| Главные авторы: | , , , , , |
|---|---|
| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
Consulting and Training Center - KEY
2022
|
| Темы: | |
| Online-ссылка: | https://dspace.ncfu.ru/handle/20.500.12258/19010 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|