TY  JOUR
TI  NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE
KW  Cheesemaking
KW  rheological characteristics
KW  cheese curd
KW  dynamics of milk coagulation
KW  strength
KW  elasticity
JO  Food Processing: Techniques and Technology
AU  Mayorov, A.A.
AU  Sidenko, Y.A.
AU  Musina, O.N.
PY  2017
IS  45
PB  Kemerovo State University