TY  JOUR
TI  FEATURES OF WHEY COOLING IN STREAM LACTOSE CRYSTALLIZATION
KW  Whey
KW  cooling
KW  rheological properties
KW  lactose crystallization
KW  continuous heat exchanger
JO  Food Processing: Techniques and Technology
AU  Bredikhin, A.S.
AU  Chervetsov, V.V.
PY  2013
IS  31
PB  Kemerovo State University