DESIGN PARAMETERS OF REDUCING LACTOSA IN MILK FOR SPECIALIZED DAIRY FOODS WITH LOW CONTENT LACTOSE

N. K. Zhabanos; L. L. Bogdanova; N. N. Furik; O. B. Shulyakovskaya

Topical Issues of Processing of Meat and Milk Raw Materials
Aktualʹnye voprosy pererabotki mâsnogo i moločnogo syrʹâ

eng | рус

User

ISSN 2220-8755 (Print)

Topical Issues of Processing of Meat and Milk Raw Materials

Advanced search

Archives

Download this PDF file

Fullscreen

For citations:

Zhabanos N.K., Bogdanova L.L., Furik N.N., Shulyakovskaya O.B. DESIGN PARAMETERS OF REDUCING LACTOSA IN MILK FOR SPECIALIZED DAIRY FOODS WITH LOW CONTENT LACTOSE. Topical Issues of Processing of Meat and Milk Raw Materials. 2011;(6):237-246. (In Russ.)

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2220-8755 (Print)

Username
Password
	Remember me

User

Topical Issues of Processing of Meat and Milk Raw Materials

For citations:

Cookies policy