TY  JOUR
TI  Biotechnological Parameters of Semi Hard Cheese with a High Curd Scalding Temperature
KW  food dairy system
KW  raw milk
KW  milk-and-protein mix
KW  semi-hard cheese
KW  starter cultures
JO  Cheese- and buttermaking
AU  Kopaneva, N.B.
AU  Gavrilova, N.B.
AU  Chernopolskaya, N.L.
PY  2023
IS  0
PB  Kemerovo State University