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Technology of the new brine cheese
Vlasova J.A., Tsugkiev B.G., Vlasova, Z.A., Tsugkiev B.G.
Cheeses with probiotic microflora
Kagan Y.R., Kagan Y.R.
Transfer of metabolites of bifidobacteria into whey during production
Polyanskii K.K., Popov E.S., Razinkova T.A., Rodionova N.A., Keba-Lazutina Y.O.
New functional products - soft cheese «Globozum» and semi-hard cheese «Pladolens»
Musina O.N., Ott E.F.
Bifidogenous activity of the fucosecontaining supplement from thecheese whey
Mel'nikova E.I., Muradova O.A., Ponomarev A.N., Rudnichenko E.S., Melnikova E.I., Muradova O.A., Ponomarev A.N., Rudnichenko E.S.
Special features of the technology of the brine cheese «Ironsky» production
Vlasova J.A.
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