For citations:
Sorokina N.P., Kucherenko I.V., Bruckaya A.L. Lactobacilli as additional cultures in cheese making. Food systems. 2024;7(3):410-419. (In Russ.) https://doi.org/10.21323/2618-9771-2024-7-3-410-419
Sorokina N.P., Kucherenko I.V., Bruckaya A.L. Lactobacilli as additional cultures in cheese making. Food systems. 2024;7(3):410-419. (In Russ.) https://doi.org/10.21323/2618-9771-2024-7-3-410-419