%0 Journal Article
%T FEATURES OF WHEY COOLING IN STREAM LACTOSE CRYSTALLIZATION
%A Bredikhin, A.S.
%A Chervetsov, V.V.
%K Whey, cooling, rheological properties, lactose crystallization, continuous heat exchanger
%J Food Processing: Techniques and Technology
%D 2013
%N 31
%P 4
%I Kemerovo State University