Supporting agencies: The article was published as part of the research topic No. 0585–2019–0012 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.
For citations:
Myagkonosov D.S., Smykov I.T., Abramov D.V., Delitskaya I.N., Ovchinnikova E.G. Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses. Food systems. 2021;4(4):286-293. (In Russ.) https://doi.org/10.21323/2618-9771-2021-4-4-286-293
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