TY  JOUR
TI  THE CONTRIBUTION OF THE KEMEROVO INSTITUTE  OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK
KW  Milk
KW  protein
KW  breed of cows
KW  lipolysis
KW  coagulation
KW  anisotropy
KW  freezing
KW  drying
KW  mold fungi
KW  soft cheese
KW  whey.
JO  Food Processing: Techniques and Technology
AU  Ostroumov, L.A.
PY  2012
IS  26
PB  Kemerovo State University