ASPECTS OF WHEY UTILIZATION .6. USE OF WHEY FOR THE BIOLOGICAL IMPROVEMENT AND PRESERVATION OF VEGETABLE PRODUCTS

被引：0
作者：
BEDNARSKI, W
SIENKIEWICZ, T
机构：
来源：
LEBENSMITTELINDUSTRIE | 1986年 / 33卷 / 03期
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暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：115 / 117
页数：3
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