Харьковский Государственный Университет Питания И Торговли
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A method for making a fermented milk curd semi-finished product includes pulping nonfat fermented milk curd, adding vegetable filler, mixing, packing and cooling. A protein-fat emulsion on the basis of sunflower seed kernels is used as vegetable filler.
UAU201008602U2010-07-092010-07-09Method for producing fermented milk curd semi-finished product
UA57056U
(en)
Transgenic microorganism comprising at least one gene encoding glucose-6-phosphate dehydrogenase, at least one gene encoding 6-phosphogluconolactonease and at least one heterologous gene encoding a non-native product of interest; transgenic oleaginous yeast; and method for the production of a non-native product of interest.