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Some properties of the milk clottingenzymes
Kriger A.V., Belov A.N., Kriger A.V., Belov A.N.
Effects of milk coagulating preparations of animal origin on ripening and quality of bryndza
Delitskaya I.N., Tetereva L.I., Gal'tseva O.G., Il'ina S.G., Delitskaya I.N., Tetereva L.I., Gal'tseva O.E., Il'ina S.G.
Effects of milk clotting preparation on cheese organoleptic indices
Belov A.N., Koval' A.D., Avdanina E.A., El'chaninov V.V., Belov A.N., Koval' A.D., Avdanina E.A., El'chaninov V.V.
Factors effecting activity of the enzymes preparations of the animal origin
Sturova Y.G., Kriger A.V., Jydkih K.V.
New natural milk coagulating enzyme preparation of the company Danisco
Shergin A.N., Shergin A.N.
Control of the milk clottingenzymes utilization with the cup developed at the All Russian ResearchInstitute if Cheese and Butter Making (VNIIMS)
Murunova G.V., Municheva T.G., Murunova G.V., Municheva T.E., Kalinina G.E.
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
Milk clotting preparations in the Russian market
Miklishanskii V.A., Gorbunov Y.N.
Special features of preparing milk for rennet coagulation
Mironenko I.M.
1 - 9 of 9 Items

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