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Vol 1, No 2 (2018) MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING Abstract  PDF (Eng)  similar documents
I, T. Smykov
"... готовности молочного сгустка к разрезке для различных видов сыров. Проведена статистическая обработка ..."
Vol 1, No 4 (2018) RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES Abstract  PDF (Eng)  similar documents
I M. Pochitskaya, A. P. Laktionova, V. L. Roslik
"... профиля сыров. Основными дескрипторами аромата для всех сыров являются: пропионовая, масляная и капроновая ..."
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