Автор туралы ақпарат
Матевосян, Л С
Шығарылым | Бөлім | Атауы | Файл |
№ 5 (2008) | Articles | Theoretical grounds of cheese salting | |
№ 5 (2008) | Articles | Study of the cultured butter technology | |
№ 1 (2009) | Articles | Microbiological state of brine | |
№ 5 (2006) | Articles | Some special aspects of biotechnology and manufacturing of cheeses with moulds microflora spread through the cheese mass |