ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY

СПИСОК ЛИТЕРАТУРЫ
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  3. Mikhneva V.A., Zolotoreva M.S., Bessonov A.S., Volodin D.N., Shramko M.I. and Evdokimov I.A. An efficient method of processing acid whey. Dairy Industry, 2011, no. 1, pp. 40–41. (In Russian).
  4. Zolotoreva M.S., Topalov V.K., Volodin D.N. and Evdokimov I.A. Processing problems of sour milk whey. Cheesemaking and Buttermaking, 2014, no. 6, pp. 46. (In Russian).
  5. Evdokimov I.A., Barsukov V.A., Kulikova I.K., Volodin D.N. and Bessonov A.S. Combination of nanofiltration and electrodialysis for processing milk whey. Proceeding of the Russian Conference with international participation "Ion transfer in organic and non- organic membranes". Krasnodar: CubSU Publ., 2008, pp. 102–103. (In Russian).
  6. Evdokimov I.A., Dykalo N.Ya. and Permyakov A.V. Electrodialysis of milk whey: a monograph. Georgiyevsk: STI (branch) North-Caucasus STU Publ., 2009. 248 p. (In Russian).
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  16. Salminen S., von Wright, A. and Ouwerhand, A. Lactic Acid Bacteria Microbiology and Functional Aspects. 3rd edn. New York: CRC Press, 2004. 656 p.
  17. Kharitonov D.V., Shramko M.I. and Belova O.I. The principles of creating the bacterial concentrates technology with microbial mass cryo-freezing. Proceedings of the 1st International scientific-practical conference "Modern science: theory and practice". Stavropol: NorthCaucSTU Publ., 2010. (In Russian).
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