DETERMINATION OF OPTIMAL FREEZE-DRYING MODES OF COTTAGE CHEESE WHEY PERMEATE AS A SEMI-FINISHED PRODUCT IN THE PRODUCTION FOR ENTERAL NUTRITION PRODUCTS
Sergey Babenyshev, Dmitriy Mamay*, Andrey Bratsikhin, Elena Drofa,
Оksana Prikhodchenko, Angelina Mamay, Liliya Semenova

Key words: Sublimation, Permeate, Cottage Cheese
Whey, Membrane Separations.

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Journal of Hygienic Engineering and Design