Up-to-day solution of the sour cream product quality problem 作者: - - 期: 编号 4 (2009) 页面: 12-12 栏目: Articles URL: https://journals.eco-vector.com/1019-8946/article/view/324994 ID: 324994 如何引用文章 全文: 开放存取 ##reader.subscriptionAccessGranted## 订阅存取 (Russian) 详细 作者简介 参考 补充文件 统计 详细 The company Sojuzsnab offers to apply for sour cream product manufacturing a highly functional system Geleon 112C consisting of casein micelles and whey proteins mixture. Advantages of the system are characterized. 作者简介 - - 补充文件 附件文件 动作 1. JATS XML 下载
开放存取
##reader.subscriptionAccessGranted##
订阅存取
