Trends and expected benefits of the breaking edge food technologies in 2021-2030
Research of new ecological and energy-saving methods of food processing. Analysis of biotechnological processing of food using enzymes of proteinases, glutamine transferases, galactosidases, enzymes of extremophilic and psychrophilic microorganisms.
| Рубрика | Производство и технологии |
| Предмет | Biotechnology |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Volodymyr Ivanov, Oleksandr Shevchenko, Andrii Marynin, Viktor S |
| Дата добавления | 15.09.2022 |
| Размер файла | 51,3 K |
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