%0 Journal Article
%T Assessment of Proteolysis and Lipolysis Intensity in Pechersky Cheese Ripening in the Presence of Penicillium Camemberti and Penicillium Roqueforti Molds
%A Орлюк, Ю.Т.
%A Степанищев , М.И.
%K 
%J Foods and Raw Materials
%D 2014
%N 2
%P 4
%I Кемеровский государственный университет