TY  JOUR
TI  Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties
KW  Milk
KW  cheeseability
KW  coagulation
KW  rennet coagulation
KW  viscosity
KW  rheological methods
KW  optical methods
KW  infrared
KW  infrared spectroscopy
JO  Food Processing: Techniques and Technology
AU  Illarionova, E.E.
AU  Kruchinin, A.G.
AU  Turovskaya, S.N.
AU  Bigaeva, A.V.
PY  2021
IS  51
PB  Kemerovo State University