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| Issue | Title | |
| Vol 3, No 2 (2020) | FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY | Abstract PDF (Eng) similar documents |
| O. V. Lepilkina, I. V. Loginova, O. G. Kashnikova | ||
| "... The theoretical and practical aspects of the formation of free fat in milk, cheese and cheese ..." | ||
| Vol 4, No 3 (2021) | Eyes in cheese: reasons for formation and methods of assessment | Abstract similar documents |
| O. V. Lepilkina, O. N. Lepilkina, I. V. Loginova | ||
| "... The results of scientific research of the process of eyes formation in cheeses depending ..." | ||
| Vol 6, No 1 (2023) | Enzymatic proteolysis during the conversion of milk into cheese | Abstract similar documents |
| O. V. Lepilkina, A. I. Grigorieva | ||
| "... The transformation of milk into cheese occurs under the influence of many physicochemical ..." | ||
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