Study of acyltransferase content in dairy products
https://doi.org/10.47612/2220-8755-2020-15-104-109
Abstract
The article presents the results of studies to determine the content of acyltransferase in various groups of dairy products.
About the Authors
L. Bahdanava
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Efimova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Dmitruk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
S. Virina
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
I. Bahdanau
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
T. Smolyak
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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5. Bogdanova, L.L. Izuchenie tehnologicheskih osobennostej ispol'zovanija aciltransferazy pri proizvodstve molochnyh produktov [Study of technological features of acyltransferase use in dairy products production] / L.L. Bogdanova, E.V.Efimova, E.M. Dmitruk, S.I. Vyrina // Aktual'nye voprosy pererabotki mjasnogo i molochnogo syr'ja: sb.nauch.tr. / RUP «Institut mjaso-molochnoj promyshlennosti»; redkol.: A.V. Meleshhenja (gl.red.) [i dr.]. – Minsk, 2020. – Vyp. 14. – 123–131.
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Review
For citations:
Bahdanava L., Efimova E., Dmitruk E., Virina S., Bahdanau I., Smolyak T. Study of acyltransferase content in dairy products. Topical Issues of Processing of Meat and Milk Raw Materials. 2020;1(15):104-109. (In Russ.) https://doi.org/10.47612/2220-8755-2020-15-104-109
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