Preview

Food systems

Advanced search
Fullscreen

For citation:


Myagkonosov D.S., Abramov D.V., Ovchinnikova E.G., Krayushkina V.N. Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor. Food systems. 2020;3(4):4-10. https://doi.org/10.21323/2618-9771-2020-3-4-4-10

Views: 105


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


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