TY  JOUR
TI  REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE
KW  Ferment
KW  bacterial culture
KW  semihard cheese
KW  maturing
KW  organoleptic indicators
JO  Food Processing: Techniques and Technology
AU  Loginov, V.A.
AU  Gavrilova, N.B.
PY  2013
IS  29
PB  Kemerovo State University