Open AccessThe study of granular cottage cheese in the process of fermentation
Author(s) -
B.S. Galstyan
Publication year - 2018
Publication title -
agrarnyj naučnyj žurnal
Language(s) - English
Resource type - Journals
eISSN - 2587-9944
pISSN - 2313-8432
DOI - 10.28983/asj.v0i7.527
Subject(s) - food science , fermentation , whey protein , milk protein , yield (engineering) , chemistry , food protein , process (computing) , materials science , computer science , metallurgy , operating system