Curds production: selection of the starter cultures
- Autores: Belkova M.D1
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Afiliações:
- Edição: Nº 2 (2016)
- Páginas: 34-35
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328497
- ID: 328497
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Resumo
Impacts of the microbiological composition of the starter cultures on the quality characteristics of curds and ways of its production are considered.