TY  JOUR
TI  TECHNOLOGICAL PARAMETERS OF THE BIOLOGICALLY ACTIVE SUBSTANCE  EXTRACTION FROM WILD RAW MATERIALS WITH CURD WHEY
KW  xtraction
KW  lime blossom
KW  common nettle
KW  ordinary oregano
KW  curd whey.
JO  Food Processing: Techniques and Technology
AU  Lupinskaya, S.M.
AU  Vasilyeva, O.G.
AU  Gralevskay, I.V.
PY  2012
IS  27
PB  Kemerovo State University