Curds production: selection of the starter cultures
- Авторлар: Belkova M.D1
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Мекемелер:
- Шығарылым: № 2 (2016)
- Беттер: 34-35
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328497
- ID: 328497
Дәйексөз келтіру
Аннотация
Impacts of the microbiological composition of the starter cultures on the quality characteristics of curds and ways of its production are considered.