{"title":"The use of whey in the production of meat products","authors":"T. Volkova","doi":"10.33465/2308-2941-2021-07-18-20","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":322580,"journal":{"name":"Meat technology magazine","volume":" 42","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat technology magazine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33465/2308-2941-2021-07-18-20","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}