Food systems

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Vol 3, No 4 (2020) Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa Abstract  PDF (Eng)  similar documents
G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova
"... -TREATED CHEESE BY THEIR FREEZING FOR FURTHER USE IN HORECA Galina M. Sviridenko*, Vasiliy VKalabushkin ..."
Vol 6, No 3 (2023) Possibility of using natural cheeses for pizza production Abstract  similar documents
G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin
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