Dairy Processing Technology

dc.contributor.author	G. K. Najmitdinova
dc.date.accessioned	2025-12-30T07:10:39Z
dc.date.issued	2023-05-14
dc.description.abstract	This article provides scientific information about the technology of processing dairy products, as well as the biologically active components of dairy products, their nutritional value, and the correct use of pasteurized and sterilized milk in the food industry.
dc.format	application/pdf
dc.identifier.uri	https://europeanscience.org/index.php/1/article/view/84
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/26631
dc.language.iso	eng
dc.publisher	European Science Publishing
dc.relation	https://europeanscience.org/index.php/1/article/view/84/81
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	European Journal of Emerging Technology and Discoveries; Vol. 1 No. 2 (2023): EJMTD; 17-23
dc.source	2938-3617
dc.subject	Milk, chemical composition, protein, fat, solids, pasteurized milk, sterilized milk.
dc.title	Dairy Processing Technology
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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item.page.filesection.name: najmitdinova_2023_dairy_processing_technology.pdf
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