Open AccessNew solutions in the technology of low-fat cheeses
Author(s) -
D S Vakhrusheva,
G.M. Sviridenko,
V.A. Mordvinova,
I. N. Delitskaya
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1052/1/012065
Subject(s) - ripening , food science , organoleptic , aroma , cheese ripening , starter , taste , propionibacterium , palatability , chemistry , bacteria , biology , genetics