Production of fermented milk products and cheeses: composition and properties of starters microflora
- Авторлар: Sorokina N.P1, Kucherenko I.V1
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Мекемелер:
- Шығарылым: № 6 (2013)
- Беттер: 38-40
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327410
- ID: 327410
Дәйексөз келтіру
Аннотация
Information about biology of useful microflora and the role of certain properties of microorganisms in forming quality indices of fermented milk products is given in the article.
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