Production of fermented milk products and cheeses: composition and properties of the starter cultures microflora
- Authors: Sorokina N.P1, Kucherenko I.V1
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Affiliations:
- Issue: No 7 (2013)
- Pages: 54-57
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327559
- ID: 327559
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Abstract
Information about biology of useful microflora and the role of some properties of microorganisms in forming milk products quality are discussed.
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