Biotechnological features of production and quality assessment of lactose-free yoghurt
- DOI
- 10.31548/animal2021.04.007
- Published
- 2021-10-19
- Container
- ANIMAL SCIENCE AND FOOD TECHNOLOGY
- Publisher
- National University of Life and Environmental Sciences of Ukraine
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.31548/animal2021.04.007,
title = {Biotechnological features of production and quality assessment of lactose-free yoghurt},
author = {Vita Trokhymenko and Mykola Didukh and Tetiana Kovalchuk and Volodymyr Bidenko and Viacheslav Zakharin},
year = {2021},
journal = {ANIMAL SCIENCE AND FOOD TECHNOLOGY},
doi = {10.31548/animal2021.04.007},
url = {https://doi.org/10.31548/animal2021.04.007}
}RIS
TY - JOUR TI - Biotechnological features of production and quality assessment of lactose-free yoghurt AU - Vita Trokhymenko AU - Mykola Didukh AU - Tetiana Kovalchuk AU - Volodymyr Bidenko AU - Viacheslav Zakharin PY - 2021 JO - ANIMAL SCIENCE AND FOOD TECHNOLOGY DO - 10.31548/animal2021.04.007 UR - https://doi.org/10.31548/animal2021.04.007 ER -
APA
Trokhymenko, V., Didukh, M., Kovalchuk, T., Bidenko, V., & Zakharin, V. (2021). Biotechnological features of production and quality assessment of lactose-free yoghurt. ANIMAL SCIENCE AND FOOD TECHNOLOGY. https://doi.org/10.31548/animal2021.04.007
Source records
- crossref · retrieved 2026-11-10T09:00:38.007Z