Study of methods of processing of whey obtained in the manufacture of cheeses with natural dyes and food flavoring additives and directions of its use

E. Bespalova; O. Soroko; G. Pinchuk; E. Bareko; N. Galaktionova; L. Bahdanava

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

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ISSN 2220-8755 (Print)

Topical Issues of Processing of Meat and Milk Raw Materials

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Bespalova E., Soroko O., Pinchuk G., Bareko E., Galaktionova N., Bahdanava L. Study of methods of processing of whey obtained in the manufacture of cheeses with natural dyes and food flavoring additives and directions of its use. Topical Issues of Processing of Meat and Milk Raw Materials. 2021;(16):81-88. (In Russ.) https://doi.org/10.47612/2220-8755-2021-16-81-88

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ISSN 2220-8755 (Print)

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Topical Issues of Processing of Meat and Milk Raw Materials

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