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