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The change of casein during storage of cooled milk and its influence on the quality of fermented dairy product : научное издание

Описание

Тип публикации: статья из журнала

Год издания: 2020

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Издание

Журнал: Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry

Выпуск журнала: Т. 21, № 1

Номера страниц: 71-82

ISSN журнала: 1582540X

Персоны

  • Gunkova P.I. (ITMO University,Faculty of Food Biotechnologies and Engineering)
  • Buchilina A.S. (ITMO University,Faculty of Food Biotechnologies and Engineering)
  • Ishevskiy A.L. (ITMO University,Faculty of Food Biotechnologies and Engineering)
  • Fedorov A.S. (ITMO University,Faculty of Food Biotechnologies and Engineering)

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