Technology of milk and dairy products: traditions and innovations

Please use this identifier to cite or link to this item: https://dspace.ncfu.ru/handle/20.500.12258/4350

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DC Field	Value	Language
dc.contributor.author	Khramtsov, A. G.	-
dc.contributor.author	Храмцов, А. Г.	-
dc.date.accessioned	2019-02-18T09:56:27Z	-
dc.date.available	2019-02-18T09:56:27Z	-
dc.date.issued	2015	-
dc.identifier.citation	Khramtsov, AG. Technology of milk and dairy products: traditions and innovations // FOODS AND RAW MATERIALS. - 2015. - Том: 3. - Выпуск: 1. - Стр.: 140-141	ru
dc.identifier.uri	http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=27&SID=E4srnsmCkFh6dDWQVb4&page=1&doc=2	-
dc.identifier.uri	http://hdl.handle.net/20.500.12258/4350	-
dc.description.abstract	Brief information-review provides an analysis of the textbook for students of higher educational institutions, authorized by Ministry of Agriculture to study "Foods of plant origin" and "Foods of animal origin" by N. B. Gavrilova, M. P. Schetinin - "Technology of milk and dairy products: traditions and innovations", Moscow: Colossus, 2012, 544 p.	ru
dc.language.iso	en	ru
dc.publisher	IZDATELSKII DOM INFRA-M	ru
dc.relation.ispartofseries	Foods and Raw Materials	-
dc.subject	Dairy raw materials	ru
dc.subject	Range of dairy products	ru
dc.subject	Methods of processing	ru
dc.title	Technology of milk and dairy products: traditions and innovations	ru
dc.type	Статья	ru
vkr.amount	Стр.: 140-141	ru
vkr.inst	Институт живых систем	-
Appears in Collections:	Статьи, проиндексированные в SCOPUS, WOS

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