%0 Journal Article
%T Assessment of Proteolysis and Lipolysis Intensity in Pechersky Cheese Ripening in the Presence of Penicillium Camemberti and Penicillium Roqueforti Molds
%A Orlyuk, Y..
%A Stepanishchev , M..
%K P. camemberti, P. roqueforti, Pechersky cheese, proteolysis, lipolysis
%J Foods and Raw Materials
%D 2014
%N 2
%P 4
%I Kemerovo State University