From the history of starters preparation since the XIX century till the middle of the XX century
- Authors: Sorokina NP1, Sorokina NP1
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Affiliations:
- Issue: No 1 (2006)
- Pages: 12-15
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322448
- ID: 322448
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Abstract
This is a story about native and foreign investigations in the field of microbiology of cheese and fermented milk products. Names of the most important Russian scientists in this branch of dairying are given.