SECONDARY RAW MILK IN THE PRODUCTION OF FUNCTIONAL FOODS
This article discusses the properties of the various components of milk, as well as methods for their use in the dairy production in order to obtain functional products.
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North Caucasus Federal University
2022-05-01
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| Series: | Вестник Северо-Кавказского федерального университета |
| Subjects: | |
| Online Access: | https://vestnikskfu.elpub.ru/jour/article/view/1812 |
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