Abstract:The article is devoted to the use in food purposes of whey and its constituent particles, in particular protein, in order to improve the yield of milk protein, enhance its functional properties, increase the role of protein in human nutrition. THE STUDY OF GRANULAR COTTAGE CHEESE IN THE PROCESS OF FERMENTATION УДК 631.354.2 РЕЗУЛЬТАТЫ ИССЛЕДОВАНИЙ ДЛИНЫ И ДИАМЕТРА МОЛОТИЛЬНОГО БАРАБАНА ЗЕРНОУБОРОЧНЫХ КОМБАЙНОВ ДЕМИН Евгений Евгеньевич, Саратовский государственный аграрный университет имени Н.И. В авилова СТАРЦЕ… Show more
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