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Role of the sensor evaluation in improvement of the milk products research objectivity
Ojgihina N.N., Tetereva L.I.
Technology of the brine cheese product enriched with vegetable ingridients
Kryuchkova V.V., Korneichuk K.M., Skripin P.V., Belik S.N.
Organoleptic methods of assessment
Ozhgikhina N.N., Tetereva L.I., Ozhgihina N.N., Tetereva L.I.
Role of the organoleptic evaluation in assessing milk products quality
Ozhgikhina N.N., Tetereva L.I., Ojgihina N.N., Tetereva L.N.
75 years to the cheese Sovetskii
Mayorov A.A., Maiorov A.A.
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