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