%0 Journal Article
%T REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE
%A Loginov, V.A.
%A Gavrilova, N.B.
%K Ferment, bacterial culture, semihard cheese, maturing, organoleptic indicators
%J Food Processing: Techniques and Technology
%D 2013
%N 29
%P 3
%I Kemerovo State University