Mordvinova, V. A., All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS, Russian Federation

• Vol 2, No 4 (2019) - Статьи
  STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION
  Abstract  PDF (Eng)
• Vol 3, No 2 (2020) - Статьи
  IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE
  Abstract  PDF (Eng)
• Vol 3, No 3 (2020) - Статьи
  THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES
  Abstract  PDF (Eng)