TY  JOUR
TI  RESEARCH OF INFLUENCE OF MASS FRACTION OF SOLIDS ON THE DEVELOPMENT OF COTTAGE CHEESE WHEY MICROFLORA DURING THE ELECTRODIALYSIS PROCESSING
KW  Cottage cheese whey
KW  membrane processes
KW  electrodialysis
JO  Food Processing: Techniques and Technology
AU  Kosenko, M..
AU  Kulikova, I..
AU  Donskih, A..
AU  Anisimov, G..
AU  Evdokimov, I..
PY  2016
IS  41
PB  Kemerovo State University