Biotechnology of the product for a sports food
Автор: Gavrilova N.B., Petrova E.I., Chernopolskaya N.L.
Журнал: Вестник Омского государственного аграрного университета @vestnik-omgau
Рубрика: Технические науки
Статья в выпуске: 2 (10), 2013 года.
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Creation and production of innovative food for the people involved in an elite sport or systematically actively engaged fitness, often are an element of high technologies [1]. All products of a sports food represent substances with scientifically reasonable and precisely verified structure, made at observance of all modern production technologies and norms, on the latest equipment.
Biotechnology, fermentation, hydrolysis of serumal proteins, ferments in the immobilized form
Короткий адрес: https://sciup.org/142198904
IDR: 142198904
