Preview

Food systems

Advanced search
Fullscreen

For citation:


Myagkonosov D.S., Mordvinova V.A., Delitskaya I.N., Abramov D.V., Ovchinnikova E.G. THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES. Food systems. 2020;3(3):42-50. https://doi.org/10.21323/2618-9771-2020-3-3-42-50

Views: 25


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


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