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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



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