Deynychenko, Grygoriy, Кharkov State University of Food Technology and Trade, Ukraine
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No 4 (2016) - Food Science and Technology
THE STUDY OF TECHNOLOGICAL PARAMETERS OF PECTIN CONTAINING RAW MATERIAL PROCESSING IN THE VEGETABLE-MILK FORCEMEATS TECHNOLOGY
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No 5 (2016) - Food Science and Technology
The study of the method of fight against formation of polarizing layer at the process of ultrafiltration concentration of the skim milk
Abstract PDF
ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)