Preview

Food systems

Advanced search
Fullscreen

For citation:


Myagkonosov D.S., Abramov D.V., Ovchinnikova E.G., Krayushkina V.N. Spectrophotometric method for evaluating proteolysis in cheeses and aromatic additives with a cheesy taste. Food systems. 2021;4(1):45-55. (In Russ.) https://doi.org/10.21323/2618-9771-2021-4-1-45-55

Views: 9


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)