Rozrobka tekhnologii bilkovykh produktiv z vykorystannyam netradytsiynoi syrovyny.
1995
Radovets L.V. | Bilous N.V.
The main resource of widening the assortment of dairy products is the introduction of new technologies providing the most complete use of all milk constituents. In the Ukrainian State University of Food Technologies (Kiev) a possibility for protein products production on the basis of thermoacidic coagulation of milk protein is substantiated. The technology for new protein products and soft cheese may be widely introduced into production through the use of this process.
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书目信息
Kharchova Promyslovist
卷
41
ISSN
0554-2081
页码
v.23-25
其它主题
Epargne; Coagulacion; Sous produit du lait; Industrie laitiere; Productos lacteos; Suero de la leche; Milk byproducts; Lactoserum; Proteine de lactoserum; Epice; Fromage a pate molle; Proteinas de suero de leche
注释
2 ref. Summaries (Uk, Ru). AVAILABILITY: Ukrainian State University of Food Technologies, 252033 Kiev, Ukraine, Volodymyrska St., 68.
翻译的标题
英语.
[Development of technologies for protein products through the use of non-traditional raw materials]. [Ukrainian]
类型
Journal Article; Journal Part; Summary
来源
Kharchova-Promyslovist (Ukraine). Food Industry. (1995). v. 41 p. 23-25.
团体作者
Ukrainian State Univ. of Food Technologies, Kiev (Ukraine)
Akademiet for de Tekniske Videnskaber, Lyngby (Denmark).
2012-11-15
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