TY  JOUR
TI  INVESTIGATION OF BAROVACUUM CHEESE DRYING AT INITIAL PRESSURE INCREASE AND DECREASE
KW  Barovacuum drying
KW  soft cheeses
KW  pressure
JO  Food Processing: Techniques and Technology
AU  Ermolaev, V..
AU  Ravnushkin, E..
PY  2015
IS  38
PB  Kemerovo State University