Research of the peculiarities of use of dry dairy product with a reduced protein content in the production of sour milk products with a reduced protein content

I. Miklukh; O. Soroko; E. Bespalova; G. Pinchuk; Y. Artsiukh

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:

Miklukh I., Soroko O., Bespalova E., Pinchuk G., Artsiukh Y. Research of the peculiarities of use of dry dairy product with a reduced protein content in the production of sour milk products with a reduced protein content. Topical Issues of Processing of Meat and Milk Raw Materials. 2020;1(15):87-93. (In Russ.) https://doi.org/10.47612/2220-8755-2020-15-87-93

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