%0 Journal Article
%T USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION  OF SOFT CHEESE FROM RESTORED WHOLE MILK
%A Mayorov, A.A.
%A Mironenko, I.M.
%A Yashkin, A.I.
%K Restored milk, glucono-delta-lactone, gelation, active acidity, soft cheese, serum, organoleptic evaluation.
%J Food Processing: Techniques and Technology
%D 2012
%N 27
%P 4
%I Kemerovo State University