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Title
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Special features of salting new type of the hard cheese
Delitskaya I.N., Mordvinova V.A.
Efficient treatment of cheese vats brine
Davidyan G.G.
Brine cheese: from the past to the future
Mordvinova V.A., Delitskaya I.N.
Norms of the main microorganisms levels in brine
Sviridenko G.M., Zaharova M.B., Sviridenko G.M., Zakharova M.B.
Microbiological risks in the critical control point- brine
Sviridenko G.M., Zaharova M.B., Sviridenko, G.M., Zakharova, M.B.
Method of separating protein from brine
Pribolotnyi A.V., Pribolotnyy A.V.
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.
Developments for cheese salting
Pribolotnyy A.V., Pribolotnyi A.V.
1 - 8 of 8 Items

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