Improvement of the biological value of curds

Авторлар: Il'ina A.M.¹, Komolova G.S.¹, Golubeva L.V.¹, Ponomarev A.N.¹, Merzlikina A.A.¹, Il'ina AM¹, Komolova GS¹, Golubeva LV¹, Ponomarev AN¹, Merzlikina AA¹
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Шығарылым: № 4 (2011)
Беттер: 74-75
Бөлім: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/326689
ID: 326689

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In the article information is given about possibility to fortify curds received by separate method with biologically active complex

way, fortification, curds, biologically active complex

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Levay P.F. Lactoferrin: a general review / P.F. Levay, M. Viljoen // Hacmatologica. 1995. № 80.

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