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Assessment of proteolysis and lipolysis intensity in Pechersky cheese ripening in the presence of penicillium camemberti and penicillium roqueforti molds
Orlyuk Yuriy T.,Stepanishchev Michael I.Volume:
2
Year:
2014
Language:
english
Journal:
Foods and Raw materials
DOI:
10.0000/cyberleninka.ru/article/n/assessment-of-proteolysis-and-lipolysis-intensity-in-pechersky-cheese-ripening-in-the-presence-of-penicillium-camemberti-and-penicillium
File:
PDF, 277 KB
english, 2014