Formation of taste and aroma of mould cheeses
- Authors: Volodin D.N1, Hurshidov A.T1, Gladik I.1, Murashov V.1, Sadovaya T.N1, Evdokimov I.A1, Kulikova I.K1
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Affiliations:
- Issue: No 4 (2019)
- Pages: 40-42
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/329533
- ID: 329533
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Abstract
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About the authors
D. N Volodin
A. T Hurshidov
I. Gladik
V. Murashov
T. N Sadovaya
I. A Evdokimov
I. K Kulikova
References
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- Садовая, Т.Н. Научное обоснование и разработка технологий производства сыров с плесневыми грибами Penicillium: дис.. д-ра техн. наук: 05.18.04/Т.Н.Садовая;[Место защиты: Кемеровский технологический институт пищевой промышленности]. -Кемерово, 2011. - 345 с.
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