FEATURES OF THE TECHNOLOGY OF PRODUCTION OF COTTAGE CHEESE COCKTAILS WITH A HIGH PROTEIN CONTENT

Пикулик М.Н. ОСОБЕННОСТИ ТЕХНОЛОГИИ ПРОИЗВОДСТВА ТВОРОЖНЫХ КОКТЕЙЛЕЙ С ВЫСОКИМ СОДЕРЖАНИЕМ БЕЛКА // Universum: технические науки : электрон. научн. журн. 2024. 9(126). URL: https://7universum.com/ru/tech/archive/item/18255

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Publication Details

Journal
Universum Technical sciences
Published
2024-09-27
DOI
https://doi.org/10.32743/unitech.2024.126.9.18255
Primary Topic
Food Industry and Aquatic Biology
Type
article
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article

FEATURES OF THE TECHNOLOGY OF PRODUCTION OF COTTAGE CHEESE COCKTAILS WITH A HIGH PROTEIN CONTENT

Maryianna Pikulik
Universum Technical sciences
Food Industry and Aquatic Biology
article

FEATURES OF THE TECHNOLOGY OF PRODUCTION OF COTTAGE CHEESE COCKTAILS WITH A HIGH PROTEIN CONTENT

Maryianna Pikulik
article en

Abstract

Пикулик М.Н. ОСОБЕННОСТИ ТЕХНОЛОГИИ ПРОИЗВОДСТВА ТВОРОЖНЫХ КОКТЕЙЛЕЙ С ВЫСОКИМ СОДЕРЖАНИЕМ БЕЛКА // Universum: технические науки : электрон. научн. журн. 2024. 9(126). URL: https://7universum.com/ru/tech/archive/item/18255

Universum Technical sciencesVol. 126(9)
Zero hunger
Openalex Percentile: Top 77%
Food Industry and Aquatic Biology
DOIOpen Access PDFOpenAlex
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FEATURES OF THE TECHNOLOGY OF PRODUCTION OF COTTAGE CHEESE COCKTAILS WITH A HIGH PROTEIN CONTENT — Maryianna Pikulik · Universum Technical sciences (2024) | TGRS Research Map | TGRS