%0 Journal Article
%T INFLUENCE OF TEMPERATURE MODES OF MILK ACIDIFICATION BY THE TIBETAN DAIRY FUNGUS IN OBTAINING ACID-MILK BEVERAGE
%A Smirnova, I..
%A Eremina, I..
%A Gulbani, A..
%A Ostroumov, L..
%K Tibetan dairy fungus (TDF), kefiric fungus, symbiotic ferment, acid-milk beverage, temperature modes of milk acidification, organoleptic assessment
%J Food Processing: Techniques and Technology
%D 2014
%N 33
%P 3
%I Kemerovo State University