Abramov, D. V., All-Russian Scientific Research Institute of Butterand Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, Russian Federation
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Vol 3, No 4 (2020) - Статьи
Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor
Abstract PDF (Eng)
ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)
ISSN 2618-7272 (Online)