Open AccessHeat treatment design for the valorization of sheep cheese whey in artisanal production
Author(s) -
Alline Artigiani Lima Tribst,
Bruno Ricardo de Castro Leite Júnior
Publication year - 2022
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v11i9.31776
Subject(s) - food science , population , ingredient , chemistry , microbiology and biotechnology , biology , medicine , environmental health