Experience of applying dry bacterial concentrates in the semi-hard cheese manufacturing
- Authors: Sviridenko G.M1, Zaharova M.B1, Mordvinova V.A1, Delitskaya I.N1
-
Affiliations:
- Issue: No 5 (2014)
- Pages: 24-26
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288818
- ID: 288818
Cite item
Abstract
Results of using various methods of applying dry bacterial concentrates in the production of semi-hard cheeses are outlined.
Keywords
Full Text
![Restricted Access](https://journals.eco-vector.com/lib/pkp/templates/images/icons/text_lock.png)
About the authors
G. M Sviridenko
Email: uglich-cheese@mail.ru
M. B Zaharova
Email: uglich-cheese@mail.ru
V. A Mordvinova
Email: uglich-cheese@mail.ru
I. N Delitskaya
Email: uglich-cheese@mail.ru
References
Supplementary files
![](/img/style/loading.gif)