Curds production: selection of the starter cultures
- Authors: Belkova M.D1
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- Issue: No 2 (2016)
- Pages: 34-35
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328497
- ID: 328497
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Abstract
Impacts of the microbiological composition of the starter cultures on the quality characteristics of curds and ways of its production are considered.
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