Pushkar A.A., Shtepa V.N., Kulakouskaya V.I., Solovyov V.V. Method of reducing protein load on beer wort by applying electrocoagulation and ultrasound processes. Food Industry: Science and Technology. 2020;13(4):70-79. (In Russ.) https://doi.org/10.47612/2073-4794-2020-13-4(50)-70-79
Email this article (Login required)
Email the author (Login required) 220037, Republic of Belarus, Minsk, Kozlova street, 29
Republican Unitary Enterprise "The Scientific and Practical Center of the National Academy of Sciences of Belarus for Foodstuffs"
Phone: +375 17 294 09 96
E-mail: aspirant@belproduct.com
