Role of starter cultures in preserving special properties of the national products of cheese making
- Authors: Sorokina N.P1
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- Issue: No 5 (2012)
- Pages: 25-27
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288141
- ID: 288141
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Abstract
Principle ways used for selecting concentrates and starters for production of Russian cheeses are considered in the publication.
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