The use of secondary raw milk in order to improve the quality of food
Автор: Ivkova I.A.
Журнал: Вестник Омского государственного аграрного университета @vestnik-omgau
Рубрика: Технические науки
Статья в выпуске: 4 (8), 2012 года.
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The paper is devoted to finding new sources of non-conventional raw materials and the full use of secondary resources in food production, in particular, confectionery (biscuits sugar, butter and sand varieties).
Dry milk demineralized whey, waste-free alternative technologies, product competitiveness, economic benefits, reducing the cost price, cheaper formulations
Короткий адрес: https://sciup.org/142198834
IDR: 142198834
Статья научная
