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Vol 3, No 3 (2020) THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova
"... FOR CITATION: Myagkonosov D. S., Mordvinova V. A., Delitskaya IN., Abramov D. V., Ovchinnikova E. G ..."
 
Vol 5, No 1 (2022) PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN Abstract  similar documents
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova
 
Vol 4, No 3 (2021) Influence of different milk-clotting enzymes on the process of producing soft cheeses Abstract  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina
 
Vol 5, No 2 (2022) Effect of the recombinant chymosins of different origins on production process of soft cheese Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina
 
Vol 4, No 4 (2021) Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses Abstract  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova
 
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