RESEARCH ON CONSTRUCTIVE AND TECHNOLOGICAL PARAMETERS OF MEMBRANE APPARATUS FOR COTTAGE CHEESE WHEY CONCENTRATION
The development of equipment for food production containing a set of necessary components for the life of the body (amino acids, in particular) is quite an urgent problem. Milk and whey proteins contain a number of essential amino acids which the body easily assimilates when they are in the dissolve...
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| Format: | Article |
| Language: | Russian |
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Kemerovo State University
2016-09-01
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| Series: | Техника и технология пищевых производств |
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| Online Access: | http://fptt.ru/stories/archive/42/19.pdf |