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| Vol 4, No 4 (2021) | Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage | Abstract similar documents |
| K. A. Kanina, N. A. Zhizhin, E. A. Karakulova, P. R. Atanasov | ||
| "... . Активность фермента сохраняется не только в сыре, но и в побочном сырье — подсырной сыворотке, что в ..." | ||
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