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Sviridenko G.M., Mordvinova V.A., Ostroukhova I.L. Study of the influence of the composition of mold and starter microflora on the formation of organoleptic characteristics of soft-ripened cheeses. Food systems. 2021;4(2):126-133. (In Russ.) https://doi.org/10.21323/2618-9771-2020-4-2-126-133

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