TY  JOUR
TI  Assessment of Proteolysis and Lipolysis Intensity in Pechersky Cheese Ripening in the Presence of Penicillium Camemberti and Penicillium Roqueforti Molds
KW  
JO  Foods and Raw Materials
AU  Орлюк, Ю.Т.
AU  Степанищев , М.И.
PY  2014
IS  2
PB  Кемеровский государственный университет