Formation of taste and aroma of mould cheeses
- Autores: Volodin D.N1, Hurshidov A.T1, Gladik I.1, Murashov V.1, Sadovaya T.N1, Evdokimov I.A1, Kulikova I.K1
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Afiliações:
- Edição: Nº 4 (2019)
- Páginas: 40-42
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/329533
- ID: 329533
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Bibliografia
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- Калантар, А.А. Производство французских мягких сыров, 1891 г. [Электронный ресурс]. -Режим доступа: https://www.booksite.ru/full-text/kal_4/index.htm.
- Comparative study on freeze-dried lactic cheese starters and ripening cultures for the production of camembert cheese: a thesis submitted in partial fulfillment of the requirements for the degree of Master of Food Technology, Massy [i.e. Massey] University, Albany, New Zealand [Электронный ресурс]. - Режим доступа: http://hdl.handle.net/10179/4811.
- Wolfe, B.E. Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity / B.E.Wolfe [et al.] // Cell. 2014. V. 158. P. 422-33.
- Bockelmann, W. Cultures for surface ripening of smeared soft cheese (in German) / W.Bockelmann [et al.] // Kieler Milchwirtschaftliche Forschungsberichte. 2003. V. 55 (4). P. 277-299.
- Садовая, Т.Н. Научное обоснование и разработка технологий производства сыров с плесневыми грибами Penicillium: дис.. д-ра техн. наук: 05.18.04/Т.Н.Садовая;[Место защиты: Кемеровский технологический институт пищевой промышленности]. -Кемерово, 2011. - 345 с.
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